Gammon, egg and oven chips with peas
35 min · 42 g protein · 542 cals / serving
The pub plate at home: a juicy gammon steak with a fried egg on top, golden oven chips that are crisp outside and fluffy in the middle, roasted tomatoes and mushrooms and sweet peas. The chips get a head start in the microwave, so it all lands in about 35 minutes with only a spoonful of oil.
Ingredients
Oven chips
- 600 g russet potatoes, floury, such as Maris Piper, peeled and cut into 1 cm chips
- scant 1 tbsp canola oil, rapeseed oil
- 1 tsp paprika (optional)
- 4 small steaks (about 125 g each) gammon steak, fat trimmed off
- 4 large tomatoes, halved
- 250 g mushrooms, flat or chestnut, thickly sliced
- 1/2 tsp black pepper
Eggs
- 1/2 tsp canola oil
- 4 large eggs
- 600 g cooked frozen green peas
Steps
- Heat the oven to 230C/210C fan/gas 8 with a large baking tray inside. Peel and cut the chips while it heats.
- Put the chips in a microwave-safe bowl with 2 tablespoons of water, cover and microwave on high 5 minutes, until just starting to soften. Drain well, toss with the oil and paprika, tip onto the hot tray in one layer and roast 18–20 minutes on the middle shelf, turning once, until golden and crisp.
- When the chips have 12 minutes left, snip the edges of the gammon so it doesn't curl, season everything with pepper and lay the gammon, tomatoes (cut side up) and mushrooms on a second lined tray. Roast on the top shelf 5–6 minutes a side, until the gammon is cooked through, 145°F, and the mushrooms are juicy; rest the gammon 3 minutes. (Or cook the gammon in a hot griddle pan, 4–5 minutes a side, with the tomatoes and mushrooms roasting on the tray.)
- Rub the oil over a non-stick frying pan, heat it over a medium heat, crack in the eggs and fry 3–4 minutes, covering the pan for the last minute, until the whites are set and the yolks done to your liking.
- Cook the peas in boiling water for 3 minutes and drain. Serve each gammon steak topped with an egg, with the chips, tomatoes, mushrooms and peas. Eat it straight away; chips and fried eggs don't keep.
Good to know
Pineapple or egg?
Why not both: a ring of tinned pineapple in juice warmed on the tray next to the gammon is the other classic, and it adds very little.
Is gammon too salty?
It is a cured meat, which is why the chips get no salt here. Most gammon steaks are mild cured these days; if yours are smoked or very salty, soak them in cold water for 10 minutes and pat dry before grilling.
Per
- Calories
- 104
- Protein
- (32%)
- 8 g
- Fat
- (31%)
- 3 g
- Carbohydrates
- (37%)
- 11 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 244 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2169 kcal goes into the pot and 2568 g of ingredients comes out as about 2085 g of food: 104 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.