Gammon, Egg and Chips
Thick gammon steaks, crispy oven chips and a runny fried egg. A true pub classic you can make at home.
- Prep
- 10 min
- Cook
- 40 min
- Serves
- 2
- Level
- Easy
This is one of those meals that's simple but hard to beat. Snip the fat on the gammon so the steaks stay flat as they cook.
A few slices of pineapple are optional, but they have plenty of fans.
Gammon, Egg and Chips
50 min total · approx. 780 kcal per serving
Ingredients
Servings
Method
- Heat the oven to 220°C / 200°C fan. Toss the chips in 2 tbsp oil and some salt and roast for 35–40 minutes, turning halfway.
- Snip the fat around the gammon every 2cm. Brush with mustard.
- Griddle or fry the gammon for 4–5 minutes each side until cooked through. Add the pineapple for the last 2 minutes if using.
- Fry the eggs in the remaining oil and cook the peas.
- Serve the gammon topped with an egg, with chips and peas.
Cook's noteSoak very salty gammon in cold water for 30 minutes first.
Calories are an estimate per serving. Diet tags are a guide only: always check ingredient labels for allergens, and see our food safety note.
