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Ham, Egg & Chips
Thick-cut carved ham, two fried eggs and proper chips — the transport-cafe Trinity, proof that three good things need no sauce at all.
- Prep
- 5 min
- Cook
- 25 min
- Total
- 30 min
- Yield
- Serves 2
- Difficulty
- Easy
- Era
- Cafe classic
Ingredients
- 2 thick slices carved cooked ham (about 200g each)
- 4 large eggs
- 800g potatoes for chips
- Oil or dripping
- Butter for the eggs; malt vinegar and ketchup on the table
Method
- Cut and soak the chips; blanch at 130°C / 265°F for 6 minutes and rest.
- Warm the ham through under the grill for 3–4 minutes per side.
- Refry the chips at 190°C / 375°F until golden and crisp.
- Fry the eggs in butter until the whites are lacy and the yolks run.
- Assemble in the only correct order: ham, eggs on top, chips alongside, vinegar on the chips.
Oven temperatures are given in Celsius, Fahrenheit, fan and gas mark throughout. Quantities are metric, as cooked and written in the UK.