It’s hard to beat gammon, egg and chips for a classic British dinner. This has double the egg for hungry appetites. A few peas wouldn’t go amiss either.
PREPARATION TIME: Less than 30mins
COOKING TIME: 10-30 mins
SERVES: 1
INGREDIENTS
- 4 tbsp vegetable oil
- 1 potato, peeled and cut into chips
- 1 large tomato, cut in half
- 150g/5½oz gammon steak
- 2 free-range eggs
- freshly ground black pepper
METHOD
- Preheat the oven to 200C/180C Fan/Gas 6.
- Lay the chips on a baking tray and drizzle with 2 tablespoons of the oil. Sit the tomato halves on the side of the baking tray. Bake for 30–40 minutes, or until the chips are golden-brown and crisp and the tomato has softened.
- Heat 1 tablespoon of the oil in a frying pan. Season the gammon with black pepper and fry on both sides for 5–6 minutes, or until completely cooked through. Set aside to rest in a warm place.
- Heat the remaining oil in a frying pan and fry the eggs until the yolk is just set.
- Transfer the gammon, eggs and tomato to a serving plate and top with the eggs.
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Source: BBC Food - Nick Nairn
