Gammon, egg & butternut squash chips
600 g, (2 x 300g packs ready cut chips)
Calorie controlled cooking spray
Dried Mixed Herbs
1 tablespoons, level
2 teaspoons, level, clear
Gammon Steak, Raw
800 g, smoked rindless (4 x 200g)
Vinegar, All Types
1 teaspoons, white wine
Egg, whole, raw
4 medium, raw
- 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.
- 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.
- 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.
- Serve the poached eggs on top of the grilled gammon with the butternut squash chips and rocket on the side.