A great pub classic with a modern twist that can be enjoyed in the comfort of your own home.
- 2-3 medium potatoes e.g. Maris Piper
- 1 tbsp oil
- 1 tbsp honey
- 1 tbsp wholegrain mustard
- 2 x 175g gammon steaks
- 2 medium eggs
Preheat the oven to 200°C, Gas mark 6.
Cut the unpeeled potatoes into wedges and place in a medium sandwich bag with the oil and seasoning. Shake well to coat. Transfer to a non-stick baking tray and bake for 30-35 mins until golden.
Meanwhile, mix the honey and mustard together and spread over the gammon steaks. Place under the grill, preheated to a medium heat, and cook for 7-8 mins, turning once.
For the perfect poached egg, add the eggs, gently, to a pan of boiling water, reduce the heat to a simmer and poach for 2-3 mins or slightly longer for a firmer result.
Top the gammon steak with the egg and place the wedges to the side.
Serve with peas.
Top tip for making Honey mustard gammon, egg and potato wedges
Cut down on your cooking time by frying an egg instead of poaching