Okay, so you may be looking at this picture and wondering where the chips are, and even for ham for that matter. In all honestly this meal is gammon steak with crushed minty Jersey royal potatoes with peas and a fried egg and asparagus; but that quite frankly is a really long recipe title and when I served this plate to Sam he referred to it as a posh Surrey version of ham egg and chips, which seemed a more fitting description for it. I’m not knocking the classic, as it is a classic for a reason, but for those who want to add a healthy twist then the recipe is for you. Adding veg to mash is a great way of sneaking in your 5 a day and the asparagus spears are perfect for dipping in your runny egg yolk – you may even feel you need 2 eggs if you love to dunk as much as I do.
For the potatoes
- 10 new potatoes – halved
- 2 tsp mint sauce
- Squeeze lemon juice
- Handful peas
- Drizzle extra virgin olive oil
- 1 tbsp chopped chives
- Twist of salt and pepper to taste
For the rest of the dish
- 2 gammon steaks
- 2 eggs
- Splash oil – for frying
- 10 asparagus stalks – bottoms trimmed
- Dollop of ketchup – to serve
Boil a pan of salty water and cook the potatoes for 12-15 minutes, until soft – add the peas to cook for the last 2 minutes
Drain the potatoes and mix in with the remaining ingredients.
Lightly squash the potatoes with a potato masher to crush them and then give them a good stir with the other ingredients.
In the meantime heat a grill and cook the gammon steaks for 5 minutes on each side
You will also need to steam your asparagus, which should take 3 minutes (plus time for the water to boil).
Heat the oil in the frying pan for the eggs and once your gammon is cooked, plate up all your ingredients and then crack your eggs into the pan to cook for a minute until the white is cooked thought and the yolk still runny
Top your gammon with your egg and enjoy with a good dollop of tommy k.