Chips and Eggs by Matthewlud

Ingredients

• 1 tsp avocado oil
• 150g (3 handfuls) kettle-cooked potato chips
• 60g (1/3 cup) monterey jack cheese, shredded
• 3 large eggs
• 1 tbsp chili oil (to taste)
• 1 tbsp fresh parsley, chopped

Instructions

1. Heat the avocado oil in a medium non-stick skillet over medium-low heat.
2. Spread the potato chips in an even layer across the skillet and heat for 1-2 minutes until slightly warmed.
3. Sprinkle the shredded Monterey Jack cheese evenly over the chips, covering the surface until ready to serve.
4. Crack the eggs directly onto the bed of cheesy chips, spacing them apart until ready to serve.
5. Cover the skillet with a lid and cook for 4-5 minutes, or until the egg whites are set but the yolks remain runny.
6. Drizzle with chili oil and garnish with fresh chopped parsley before serving immediately until ready to serve.