Gammon, Egg & Chips

• 800 gpotatoes, peeled and cut into chips
• 2 tbspvegetable oil
• 4eggs
• 400 gpeas
• sea salt & black pepper, to season
• 1 tbsphoney
• 20 gunsalted butter
• 4gammon steaks (about 200g each)
• 1 tbspDijon mustard
• 10 gflat-leaf parsley, chopped

Method

1. 1Heat the oven to 220°C (200°C fan)/Gas 7. Pat the chipped potatoes dry on a clean tea towel. Toss with 5 teaspoons of the vegetable oil, reserving the remaining teaspoon for frying the eggs and a generous pinch of salt, then spread in a single layer on a baking tray with space between each chip. Crowded chips steam each other; spaced chips crisp.
2. 2Roast for 30–35 minutes, turning halfway, until deep golden with crackly edges and fluffy middles. You're listening for the sizzle to settle and looking for proper colour, not pale gold.
3. 3While the chips roast, stir the honey and Dijon together in a small bowl. Pat the gammon steaks dry and grind over plenty of black pepper; the cure brings the salt, so don't add more yet, but pepper sharpens the glaze.
4. 4Melt 15 g of the butter in a heavy frying pan over medium-high heat until it foams and smells nutty. Lay the gammon in; two steaks at a time, don't crowd the pan, or they'll release water and braise instead of caramelising. Fry for 2–3 minutes a side until the edges are deep amber and the fat has rendered to gold.
5. 5In the final minute, brush the steaks generously with the honey-mustard glaze so it bubbles and lacquers the surface. Lift the gammon out to rest, then splash a tablespoon of water into the hot pan and swirl through the sticky glaze and stuck bits; that's your pan sauce, ready to spoon back over the meat.
6. 6Drop the peas into a small pan of well-salted boiling water for 2–3 minutes until tender and vivid green. Drain, return to the pan with the remaining 5 g butter and a pinch of the chopped parsley, then season lightly.
7. 7In a separate non-stick pan over medium heat with the reserved teaspoon of oil, crack in the eggs and fry for 2–3 minutes for sunny-side up with a wobbling yolk and a lacy, crisp white edge. Season as they finish; flaky salt on the white, never the yolk.
8. 8Plate up a heap of chips, lay a glazed gammon steak alongside and spoon the pan sauce over, perch a fried egg on top of the gammon, and tumble the buttery peas next to the chips. Scatter with the remaining chopped parsley, finish with a crack of black pepper, and serve straight away while the yolk is still ready to run.

Per serving

kcal

713

protein

52.3g

fibre

10.1g

carbs

54.2g

fat

32.4g