Paul McCartney’s 2-Ingredient Comfort Meal Makes Us Love Him Even More

Just when we thought we’d uncovered all of Paul McCartney’s best recipes, another gem pops up. It’s not a gourmet baked good like his famous brownies or even a festive cocktail like his signature Maccarita. No, this one is much simpler and far less fussy—yet somehow, it makes him even more endearing.

We’ll admit, our fascination with the Beatles legend is never-ending, especially when it comes to what Paul eats. Ever since he and his wife Linda famously went vegetarian in the 1970s, McCartney has been a vocal champion of the meat-free movement. And while he’s known for speaking up for animals, he’s also known for keeping things delightfully down-to-earth in the kitchen.

Recently, one of his favorite comfort foods resurfaced—a dish that’s entirely meat-free, yet still hearty, homey, and satisfying.

Paul McCartney’s 2-Ingredient Comfort Meal

Hidden in a vintage cookbook titled “Favourite Foods of the Famous,” which features a collection of recipes from celebrities of the ‘60s and ’70s, lies a contribution from Paul himself: Egg and Chips.

And no, we don’t mean the bagged, crunchy chips we often think of here in the States. Chips is the British way of saying thick-cut fries. Pair them with a couple of fried eggs and you’ve got Paul McCartney’s ultimate comfort meal. There’s just something so heartwarming about one of the world’s greatest stars finding joy in such a simple, unrefined dish.

“I know this is hardly a Cordon Bleu dish,” he writes beside the recipe. “But it really is my favourite.”

But we get it. Freshly fried potatoes are the perfect partner for soft, custardy eggs, especially when the yolks are left runny enough for dipping. The recipe even calls for a classic double-fry technique to make the potatoes perfectly golden and crisp. It’s the kind of hearty duo that works at breakfast, lunch, dinner, or anywhere in between—and hits the spot every time.

How To Make Paul McCartney’s Egg and Chips

Paul’s recipe calls for just one pound of potatoes and two eggs per person (but you’re definitely going to want to have a small metal sieve or fry basket on hand to make things easier). Per Macca’s method, you start by peeling and slicing the potatoes into thick, finger-like strips. Soak them briefly in cold water, then drain and dry them thoroughly.

In a large pan, heat your fat or oil to a steady temperature, then lower the potatoes into the pan using a sieve or fry basket. Fry the potatoes until lightly golden, then remove and let them drain for a minute or two.

Then comes the second fry. Bump up the heat, then take the potatoes for another dunk in the oil until crispy, or a few more minutes. Drain the excess oil, then season with salt and pepper.

To finish things off, fry up two eggs per person (sunny side up works best for those inclined to dipping).

And there you have it—Paul McCartney’s two-ingredient wonder. So, it may not be gourmet, but if it’s good enough for Paul’s table, it’s certainly good enough for ours.