Ham, Egg & Chips

Ingredients

• 2 slices thick-cut gammon or ham steak
• 2 eggs
• 4 large potatoes, cut into chips
• 1 tbsp oil or butter for frying
• Salt & pepper
• Optional: pineapple ring, peas, or grilled tomato

Method

1. 1

   Soak cut chips 30 minutes to remove starch. Drain and pat dry

2. 2

   Blanch-fry at 140°C for 5-6 minutes. Set aside

3. 3

   Pan-fry or grill gammon 4-5 minutes each side. Optional: glaze with mustard

4. 4

   Heat butter or oil. Cook eggs to preferred style

5. 5

   Fry chips again at 180°C until crisp and golden

6. 6

   Plate gammon, eggs, and chips. Add peas or tomato if desired

Swaps & variations

• Swap gammon for smoked bacon chops
• Use sweet potato chips
• Add wholegrain mustard glaze
• Add parsley butter over the ham

Storing & freezing

Chips freeze well after first blanch-fry. Gammon best cooked fresh; leftovers keep 3 days.