Honey mustard gammon, egg & potato wedges

Gammon, egg and chips gets a makeover with this delicious honey and mustard topped gammon served with poached egg and satisfyingly chunky wedges. A great pub classic with a modern twist that can be enjoyed in the comfort of your own home

• Preparation: 10 mins
• Cooking: 35 mins
• Serves: 2

What you need:

• 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

What you do:

1. Preheat the oven to 200oC, Gas mark 6.
   
2. Cut 2-3 medium unpeeled potatoes into wedges and place in a medium sandwich bag with 1 tbsp oil and seasoning. Shake well to coat.
3. Transfer to a non-stick baking tray and bake for 30-35 minutes until golden.
   
4. Meanwhile, mix 1 tbsp each honey and wholegrain mustard together and spread 2 gammon steaks.
   
5. Place under the grill, preheated to a medium heat, and cook for 7-8 minutes, turning once.
   
6. Poach 2 medium eggs in boiling water for 2-3 minutes or according to taste.
   
7. Top the gammon steak with the egg and place the wedges to the side.
   
8. Serve with peas.

Handy cook's tips:

• This recipe is also delicious with plain oven, home made or takeaway chips!

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

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