Gammon steaks and fried eggs

Gammon steaks and fried eggs

By
From
Nathan Outlaw's Home Kitchen
Serves
4
Photographer
David Loftus

This is such a good combination, it’s been served up in homes and pubs for generations. It really is worth buying great gammon from a butcher who is skilled in brining their meat – cheaper gammon can be so salty that you can’t taste the pork. Also, you want to be eating pork from free-range pigs, and eggs from happy chickens too! For me, grilled tomato, peppery watercress and two fried eggs are all a good gammon steak needs.

Ingredients

Quantity Ingredient
olive oil, for cooking
4 ripe plum tomatoes, halved lengthways
4 free-range gammon steaks, about 160g each
8 free-range eggs
sea salt
freshly ground black pepper

For the watercress

Quantity Ingredient
2 bunches of watercress, leaves picked
100ml olive oil
50ml white wine vinegar
2 teaspoons english mustard

Method

  1. Preheat your grill to its highest setting. Line the grill tray with foil and drizzle with some olive oil. Place the tomato halves, cut side up, on the tray and season with salt and pepper. Grill for 4 minutes until the tomatoes begin to colour and blister.
  2. Add the gammon steaks to the grill tray and season with pepper only.
  3. Place the tray back under the grill and cook for 4–5 minutes then turn the gammon steaks over. At this stage, the tomatoes may be ready; if so remove them from the tray and keep warm.
  4. Cook the gammon steaks under the grill for a further 4 minutes. Meanwhile, heat a large non-stick frying pan over a medium-high heat and add a good drizzle of oil. When the oil is hot, crack the eggs into the pan and cook for a minute, or until they are the way you like them. By now your gammon steaks will be ready, so remove them from the grill and let rest for a few minutes.
  5. Put the watercress into a bowl. For the dressing, in a small bowl, mix the olive oil, wine vinegar and mustard together and season with salt and pepper. Add to the watercress and toss to coat.
  6. To serve, share the gammon, eggs and tomatoes between warmed plates and add the dressed watercress. I like to eat my gammon and eggs this way. If you want to add chips or mash, prepare before you start cooking the tomatoes and gammon.
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