Gammon, mash & poached eggs

A simple supper that’s ready in 20 minutes. The salty gammon, fluffy mash and runny egg yolk are the perfect combination after a hard day’s work.

20 mins

2

Medium

• 2x 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

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.