For that time when you need something quick and simple to prepare, this British favourite fits the bill. A gammon steak, topped with a soft poached egg, and roasted baby potatoes instead of fries, makes for a very enjoyable meal.
Gammon Steak with Roasted Baby Potatoes
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- 575 g (1 lb 4 oz) baby potatoes (about 13)
- 5 tbsp olive oil
- 4 garlic cloves
- salt and freshly ground black pepper
- 4 gammon steaks
- 4 eggs
- 2 tbsp white wine vinegar
- Preheat the oven to 190°C (375°F) (gas 5)
- Wash the potatoes, cut into 2.5 cm (1 inch) pieces and place in a large bowl. Add 4 tablespoons of olive oil, garlic cloves, and seasoning. Toss together to coat the potatoes.
- Tip into a small roasting tin/pan and roast for 30 minutes until the potatoes are tender, turning a couple of times to make sure they brown evenly.
- Preheat the grill/broiler.
- Remove any rind from the gammon steaks, then brush with the remaining olive oil. Grill/broil for 3 minutes on each side until they are starting to brown and are crisping at the edges.
- While cooking the gammon, also cook the eggs. Pour some boiling water into a non-stick frying pan/skillet to a depth of 2.5–3.75 cm (1–1½ inches). Gently heat the water so that it produces just a trace of tiny bubbles over the base of the pan. Next stir the white wine vinegar into the water, which will prevent the whites from spreading as they cook.
- Now, holding the cracked eggs as near as possible above the water, slip them gently into the water and cook for exactly 1 minute to let the eggs settle.
- Cook for a further 3 minutes, occasionally basting the top of the eggs with the water.
- Once the eggs are cooked, lift them out of the water with a flat slotted spoon, resting the spoon on a sheet of kitchen paper to absorb any water before slipping the egg off the spoon onto the top of a gammon steak.
- Serve with the roasted baby potatoes.
Updated: July 7, 2018