Photo: Joseph Gonzalez
Pheasant, fried egg and chips
12 ingredients
30 min + 30 min
Serves 4
openrecipes
A seasonal take on the comforting classic of ham, egg and chips - with crisp breaded pheasant breasts replacing the ham. Simple but oh so tasty.
Estimated Nutrition (whole recipe, rough)
1133
Calories
53g
Protein
42g
Fat
134g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Anchovy | 100g | 210 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Capers | 1 tbsp (9g) drained | 2 |
| Pheasant | not in our table | 0 |
| Rapeseed Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 pheasant
- 75g/2½oz plain flour
- 3 free-range eggs
- 125g/4½oz fresh breadcrumbs
- 2 tbsp rapeseed oil
- 75g/2½oz unsalted butter
- , for deep frying vegetable oil
- 2 large floury potatoes
- 4 pheasant
- 8 anchovy fillets
- 1 tsp capers
- sea saltblack pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes