Gammon and Eggs
The quintessential British pub grill classic: thick-cut horseshoe gammon steak pan-seared with golden caramelized rind, topped with two sunny-side-up fried eggs and served with thick chips.
Ingredients
- • 2 thick-cut British gammon steaks (approx. 250g each)
- • 1 tbsp sunflower oil and 20g butter
- • 4 fresh free-range eggs
- • Freshly cracked black pepper
- • English Colman's mustard and thick-cut chips for serving
Preparation Steps
Snip the outer rind of the gammon steaks at 2cm intervals with kitchen scissors to prevent the steaks from curling during cooking.
Heat oil in a heavy skillet over medium-high heat. Sear gammon for 5 minutes per side until golden brown and the fat edge is nicely rendered and crisp. Transfer to warm plates.
Add butter to pan drippings. Crack eggs into the sizzling pan and fry gently, spooning hot butter over the whites until set while keeping yolks beautifully runny.
Slide two fried eggs on top of each hot gammon steak. Season with black pepper and serve with chunky chips and English mustard.