Honey mustard gammon, egg and potato wedges Recipe

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serves:

2

Skill:

easy

Prep:

10 min

Cooking:

35 min

Nutrition per portion

RDA
Calories 635 kCal 32%
Fat 29g 41%
  -  Saturates 8.5g 43%
  -  of which Sugars 7g 8%
Salt 4.6g 77%

A great pub classic with a modern twist that can be enjoyed in the comfort of your own home.

Ingredients

  • 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

Method

  • 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.

More Recipe Ideas

Top Tip

Cut down on your cooking time by frying an egg instead of poaching

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