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Ham, Egg & Chips

UK

Ham, Egg & Chips

A classic British pub dish with gammon, fried eggs, and crispy chips.

~40 mintotal~538 kcalper serving~41g protein~56g carbs~18g fat

Estimated. Worked out from the ingredients using the UK food composition tables, so treat it as a guide rather than a measurement. A typical recipe lands within about a quarter of the true figure. Makes about 3.

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

Cooking Steps

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

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

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

  4. Heat butter or oil. Cook eggs to preferred style

  5. Fry chips again at 180°C until crisp and golden

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

Optional Enhancements

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

Plant & Growing Tips

  • Potatoes: Plant March-April after chitting. Choose frying varieties: Maris Piper, King Edward
  • Peas: Sow early spring in trenches. Support with pea sticks

Natural Pest Control

  • Beer traps for slugs in potato beds
  • Encourage ladybirds to manage aphids
  • Use fine mesh over peas to deter birds

Harvest

  • Potatoes: Harvest earlies June-July, maincrop August-October
  • Peas: Pick when pods are plump but not bulging

Storing & Freezing

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

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