Home › Recipes › Pub Classics
Gammon, Egg & Chips
A thick gammon steak with a caramelised edge, a properly fried egg and a pile of chips — the pub grill’s eternal trio. Pineapple ring negotiable.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Yield
- Serves 2
- Difficulty
- Easy
- Era
- Post-war grill room
Ingredients
- 2 gammon steaks (about 225g each)
- 2 large eggs
- 800g potatoes, cut into chips
- Oil or dripping for frying
- 1 tsp English mustard; 1 tbsp brown sugar (for glazing)
- Pineapple rings, optional; peas, to serve
Method
- Snip the gammon rind in a few places so the steaks lie flat.
- Blanch the chips at 130°C / 265°F for 6 minutes; drain and rest.
- Mix the mustard and sugar; brush over the gammon. Grill or fry the steaks 4–5 minutes per side until caramelised.
- Finish the chips at 190°C / 375°F for 4 minutes until golden.
- Fry the eggs sunny-side up, slide onto the gammon, and serve with chips, peas and pineapple if the eighties mean anything to you.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.