Gammon and Eggs

As a child I hated gammon, the saltiness of it and the fact that it was always served with a tinned pineapple ring. Whilst I have never grown into the taste of pineapple I do now love gammon. This is such a simple way to serve it with an egg and some crispy new potatoes. I also served it with watercress and mangetout peas instead of the salad suggested in the original recipe.

Gammon and Eggs (from Jamie Oliver)
(Serves 2)

300g red-skinned baby potatoes
salt and pepper
olive oil
1 heaped tbsp English mustard powder
2 1cm thick slices gammon
few sprigs fresh rosemary
2 eggs

Preheat your oven to 220ºC.

Parboil the potatoes in a large pan of boiling salted water for 10 mins, then drain and tip into a rosting tin. Season with salt and pepper and drizzle with a little olive oil, then shake them a little so they are coated in the oil and seasoning. Bake in the oven for 15 to 20 mins until crispy.

Sprinkle the mustard powder and a pinch of salt and pepper over the gammon slices and rub into the meat. Heat a frying pan over a medium-high heat and add some oil. Put your gammon in the pan, and place a smaller lid directly on top of the meat. Push gently on the lid, and cook for a few mins, shaking the pan every now and then, until the gammon is caramelised and golden on the bottom. Turn the gammon over, and cook for a couple more mins, again with the lid on top of the meat so it stays flat. Add the rosemary sprigs and leave to cook for a couple more mins.

Meanwhile bring a pan of water to the boil and add a tbsp white wine vinegar. Crack each egg into a small cup, then one at a time, gently pour them into the water in one fluid movement. Cook for 3 to 4 mins for a soft to firm egg.

Drain your gammon on kitchen paper or simply let the fat drip off. Put a slice of gammon on each plate and top with a poached egg, drizzle over a little oil and sprinkle with pepper. Serve with the potatoes and a salad.