Gammon, Mash & Poached Eggs

Time

Serves

Ingredients

• 2 Field & Flower gammon steaks
• 750g floury potatoes, peeled & diced
• 1 leek, diced
• 2tsp wholegrain mustard
• 2tbsp of butter
• 2 eggs
• Sea salt & freshly ground black pepper

Instructions

1. Dice the potatoes into 1-inch cubes. Boil until soft.
2. While the potatoes are boiling, sauté the leek in a pan with 1tbsp of butter on a medium heat until soft.
3. Drain and mash, add the remaining butter and a pinch of salt and stir. Add the leek and mustard and mix in well.
4. Heat a frying pan on high. Add 1 gammon steak and cover with a lid smaller than the pan (it stops the gammon steak from curling up too much). Cook for 3 minutes on each side and repeat for the other steak.
5. Poach the eggs in a pan of boiling water and a splash of vinegar. Stir the water and vinegar to create a whirlpool and crack the egg close to the surface of the water. Cook for 3-4 minutes, so that the white is cooked but the yolk is still runny.
6. Serve the gammon, eggs and mash while hot.