Gammon, egg & butternut squash chips
8
Points®
Total time: 40 min • Prep: 5 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Use ready-cut butternut squash chips to make this tasty meal really quick and simple – nowadays you can find them in most of the big supermarkets.
Ingredients
Butternut Squash
600 g
Calorie controlled cooking spray
4 spray(s)
Dried Mixed Herbs
2 teaspoon(s)
Wholegrain Mustard
1 tablespoon(s), level
Honey
2 teaspoon(s), level
Gammon Steak, Raw
800 g
Vinegar, All Types
1 teaspoon(s)
Egg, whole, raw
4 medium, raw
Rocket
70 g
Instructions
1
Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the butternut squash chips in a large food bag, mist the inside with cooking spray and add the mixed herbs. Seal the bag and toss until the chips are coated. Spread them out onto a large baking sheet and bake for 30-35 minutes or until cooked through.
2
Meanwhile, heat the grill to medium. Combine the mustard and honey in a small jug. Brush the gammon steaks with the honey and mustard mixture and cook under the grill for 10 minutes, turning halfway through, until the gammon is golden.
3
While the gammon is cooking, bring a pan of water to a simmer and add the vinegar. Crack an egg onto a saucer, stir the water to create a mini whirlpool, then carefully tip the egg into the centre of the whirlpool. Cook for 3-4 minutes, or until the white of the egg is set, then lift out with a slotted spoon and drain it on kitchen paper. Repeat with the remaining eggs.
4
Serve the poached eggs on top of the grilled gammon with the butternut squash chips and rocket on the side.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.