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Gammon, egg and oven chips

Gammon, egg and oven chips
Prepare
less than 30 mins
Cook
10 to 30 mins
Serve
Serves 1

It's hard to beat gammon, egg and chips for a classic British dinner. This has double the egg for hungry appetites. A few peas wouldn't go amiss either.

By Nick Nairn

From Ready Steady Cook

Shopping list

Ingredients

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6.

  2. Lay the chips on a baking tray and drizzle with 2 tablespoons of the oil. Sit the tomato halves on the side of the baking tray. Bake for 30–40 minutes, or until the chips are golden-brown and crisp and the tomato has softened.

  3. Heat 1 tablespoon of the oil in a frying pan. Season the gammon with black pepper and fry on both sides for 5–6 minutes, or until completely cooked through. Set aside to rest in a warm place.

  4. Heat the remaining oil in a frying pan and fry the eggs until the yolk is just set.

  5. Transfer the gammon, eggs and tomato to a serving plate and top with the eggs.