Gammon & eggs (with Nanny Betty)

gammon and eggs

Serves 2

  • 300 g red-skinned baby potatoes

  • sea salt

  • freshly ground black pepper

  • olive oil

  • 1 heaped teaspoon runny honey

  • juice of ½ lemon

  • extra virgin olive oil

  • 2 large handfuls watercress

  • 1 apple

  • 1 heaped tablespoon English mustard powder

  • 2x1 cm thick slices higher-welfare blue leg gammon

  • a few sprigs fresh rosemary

  • 2 large free-range eggs

Preheat your oven to full whack, about 220ºC/425ºF/gas 7. Parboil the potatoes in a large pan of boiling salted water for 10 minutes, then drain and tip into a nice tray. Season with salt and pepper and drizzle with a little olive oil, then jiggle them around in the pan so all the seasoning sticks to them. Pop in the hot oven to bake like mini jacket potatoes for 15 to 20 minutes until they've got lovely crispy skin and you can hear them sizzle. Get a large pan of salted water on to boil.



Meanwhile, make a salad dressing by whisking the honey, lemon juice and a pinch of salt and pepper with three times as much extra-virgin olive oil. Have a taste to check the balance of flavours. Pick through your watercress and get rid of any tough stalks, then wash and spin dry. Slice your apples (core and all) into 2mm-thick matchsticks. Put in a bowl with your watercress.



Sprinkle the mustard powder and a pinch of salt and pepper over your gammon slices and rub into the meat. Get a frying pan nice and hot over a medium-high heat and add a couple of good lugs of olive oil. Put your gammon in the pan, and pop a smaller lid directly on top of the meat. Push gently on the lid, and cook for a few minutes, shaking the pan every now and then, until the gammon is caramelised and golden on the bottom. At this point, flip the gammon over, and cook for a couple more minutes, again with the lid on top of the meat so it stays flat. When it's looking good, get rid of the lid, tear up your rosemary sprigs and add them to the pan. Leave to cook away for a couple more minutes.



While that's happening, get your pan of boiling salted water to a light simmer over a medium heat. Crack each egg into a small cup, then one at a time, gently pour them into the water in one fluid movement. Cook for 3 to 4 minutes for a soft to firm egg.



Drain your gammon on kitchen paper or simply let the fat drip off, then plate up with that gorgeous crispy rosemary on top. Use a slotted spoon to scoop your eggs on top, drizzle over a little oil and sprinkle with pepper. Drizzle your dressing over the salad, gently toss together and divide between your plates. Get your tray of potatoes out of the oven and serve them on the side. Delicious.

Nutritional Information

Gammon & eggs (with Nanny Betty)

With easy roast potatoes

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0 foodies cooked this
Our classic British gammon recipe was crying out for a bit of love – so here's my new version!
Serves 2
50m
Not too tricky
Print this recipe
Method

This is a bit of a British classic, but I'm taking it up a notch and promoting it from a simple brunch to a good lunch or dinner. Flattening the gammon as it cooks means it gets great colour and character, and the mustard gives it a good bit of attitude. Give it a try.

Preheat your oven to full whack, about 220ºC/425ºF/gas 7. Parboil the potatoes in a large pan of boiling salted water for 10 minutes, then drain and tip into a nice tray. Season with salt and pepper and drizzle with a little olive oil, then jiggle them around in the pan so all the seasoning sticks to them. Pop in the hot oven to bake like mini jacket potatoes for 15 to 20 minutes until they've got lovely crispy skin and you can hear them sizzle. Get a large pan of salted water on to boil.

Meanwhile, make a salad dressing by whisking the honey, lemon juice and a pinch of salt and pepper with three times as much extra-virgin olive oil. Have a taste to check the balance of flavours. Pick through your watercress and get rid of any tough stalks, then wash and spin dry. Slice your apples (core and all) into 2mm-thick matchsticks. Put in a bowl with your watercress.

Sprinkle the mustard powder and a pinch of salt and pepper over your gammon slices and rub into the meat. Get a frying pan nice and hot over a medium-high heat and add a couple of good lugs of olive oil. Put your gammon in the pan, and pop a smaller lid directly on top of the meat. Push gently on the lid, and cook for a few minutes, shaking the pan every now and then, until the gammon is caramelised and golden on the bottom. At this point, flip the gammon over, and cook for a couple more minutes, again with the lid on top of the meat so it stays flat. When it's looking good, get rid of the lid, tear up your rosemary sprigs and add them to the pan. Leave to cook away for a couple more minutes.

While that's happening, get your pan of boiling salted water to a light simmer over a medium heat. Crack each egg into a small cup, then one at a time, gently pour them into the water in one fluid movement. Cook for 3 to 4 minutes for a soft to firm egg.

Drain your gammon on kitchen paper or simply let the fat drip off, then plate up with that gorgeous crispy rosemary on top. Use a slotted spoon to scoop your eggs on top, drizzle over a little oil and sprinkle with pepper. Drizzle your dressing over the salad, gently toss together and divide between your plates. Get your tray of potatoes out of the oven and serve them on the side. Delicious.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 957
    48%
  • Carbs 51.7g
    20%
  • Sugar 13.4g 15%
  • Fat 61.1g 87%
  • Saturates 11.8g 59%
  • Protein 45.8g 101%
Of an adult's reference intake

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BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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  • 300 g red-skinned baby potatoes

  • sea salt

  • freshly ground black pepper

  • olive oil

  • 1 heaped teaspoon runny honey

  • juice of ½ lemon

  • extra virgin olive oil

  • 2 large handfuls watercress

  • 1 apple

  • 1 heaped tablespoon English mustard powder

  • 2x1 cm thick slices higher-welfare blue leg gammon

  • a few sprigs fresh rosemary

  • 2 large free-range eggs