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Uptown Egg & Chips

Uptown Egg & Chips

4.5rating out of 5

(695 reviews from our customers)

Prep Time

40 min



Away with greasy spoon fare – we’ve upgraded this retro British classic with a few smart tricks for a superior plateful. Free-range eggs, a warm cherry tomato relish, garlic 'n' herb roasted mushroom, and chunky homemade chips for dipping. Spiffing! (Naturally gluten-free, but unsuitable for coeliacs).

Prep Time

40 min



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 shallot
4 British free-range eggs †
2 garlic cloves
10g parsley
250g cherry tomatoes
300g potatoes
150g portobello mushrooms
1 white wine vinegar sachet (15ml)
You Will Need
Tin foil, butter, olive oil, pepper, salt, sugar

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 2 British free-range eggs<span class="strong">†</span>
  • 1 garlic clove
  • 10g parsley
  • 250g cherry tomatoes
  • 300g potatoes
  • 130g portobello mushrooms
  • 1 white wine vinegar sachet (15ml)
Typical Values per 100g per serving
Energy 211 kJ
50 kcal
789 kJ
186 kcal
of which saturates
0.6 g
0.1 g
2.4 g
0.5 g
of which sugars
9.5 g
1.6 g
35.6 g
5.9 g
Fibre 1.4 g 5.1 g
Protein 2 g 7.6 g
Salt 0.02 g 0.09 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 shallot
2 British free-range eggs
1 garlic clove
10g parsley
flat parley (100%)
250g cherry tomatoes
cherry tomatoes
300g potatoes
130g portobello mushrooms
1 white wine vinegar sachet (15ml)
white wine vinegar
  • Allergens highlighted by † (egg)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Uptown Egg & Chips

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the potatoes (skins on) into chunky chips

Add the chips to a baking tray with 1-2 tbsp olive oil, then season with salt and pepper and oven roast for 30 min or until crisp

2 Uptown Egg & Chips

Meanwhile, peel and finely chop (or grate) the garlic

Chop the parsley finely (reserving a few leaves for garnish)

Cube approx. 30g [60g] butter and add to a mixing bowl with the garlic, parsley, salt and pepper

Mix and mash the butter thoroughly with a fork – this is your garlic butter

3 Uptown Egg & Chips

Remove and discard the stalks from the portobello mushrooms

Divide the garlic butter between the mushrooms inside the caps

Place the mushrooms on a separate baking tray and set aside

4 Uptown Egg & Chips

Chop the cherry tomatoes in half

Peel and finely dice the shallot[s]

Add the cherry tomatoes and chopped shallot to a sheet of tin foil

Drizzle with the white wine vinegar, 1 tbsp [2 tbsp] olive oil, 1 tsp [2 tsp] sugar and season with salt and pepper

5 Uptown Egg & Chips

Scrunch the foil into a sealed package (see photo) and add to the baking tray with the mushrooms

Put it in the oven for 15 min until the mushrooms are tender and the cherry tomatoes have softened slightly

6 Uptown Egg & Chips

Remove the tomato package from the oven (leaving the mushrooms in for a further 10 min)

Transfer the cherry tomatoes to a small pan

Heat gently over a medium-high heat until they break down into a warm relish (and most of the liquid has absorbed)

7 Uptown Egg & Chips

Heat a pan large enough to fit 4 [8] eggs with 1 tbsp [2 tbsp] olive oil (you will need a lid)

Crack the eggs into a bowl (one at a time) but do not beat

Once hot, add the eggs in one go

Add a lid and cook over a medium-low heat for 3 min or until the whites are cooked but the yolks are still runny 


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Remove the eggs from the heat and season with salt and pepper

Serve the warm tomato relish, garlic herby mushrooms, chips and eggs together with the reserved parsley leaves scattered over


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