This one comes from the Brit in me – Egg N Chips is a total comfort food dish. Cook up some chips (yeah yeah fries) and top with a runny easy over egg or three. Then sit back as that delicious yolk runs riot all over the show.
In this particular version I’ve used a little guacamole and pico de gallo I had on hand for a spicy Southwestern version. I also used a mix of Alexia Yukon Gold fries with Ore-Ida potato crowns to finish off some items in the freezer in one fell swoop.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!