How To Cook Gammon Steak with Fried Eggs, Chips & Pineapple

Peel the potatoes and cut them into batons.

Rinse the batons under cold water to remove excess starch.

Place the batons into a pan of salted boiling water and cook for 5 minutes.

Remove the batons from the water and place them onto a cooling rack to steam dry for 5 to 10 minutes.

Place the batons in the freezer for 1 hour before deep frying.

Cut off the top and bottom of the pineapple and peel it.

Stand the pineapple on one of the flat sides and cut it in half.

Lay each half flat and cut each half into four strips.

Remove the core from the pineapple strips.

Place the pineapple strips onto a tray lined with greaseproof paper.

Cook the pineapple in a preheated oven at 180°C for 20 to 30 minutes.

Make a small cut around the skin of the gammon steak to prevent curling during cooking.

Place a frying pan onto medium-high heat and add 1 tablespoon of oil suitable for frying.

Once the pan is hot, place the gammon steaks into the pan and sear them on each side for 2 minutes.

Place the seared gammon steaks onto the same tray as the pineapple in the oven to finish cooking.

Place a pan for deep frying onto the hob and fill it halfway with oil suitable for deep frying.

Heat the oil to 160 to 180°C before frying the chips.

Take the chips from the freezer and gently place them into the hot oil, cooking them until they are nice, crisp, and golden.

At the same time, place another frying pan over low heat and add 1 tablespoon of oil and 30g of butter.

Once the butter is melted, crack in the 4 eggs and cook them to your liking.

Place the cooked chips into a bowl lined with kitchen towel to absorb excess oil and season with sea salt.

To serve, place the gammon steaks onto a plate, lay on the fried eggs, and finish with a pinch of salt and pepper, add the pineapple, and a nice pile of the golden crisp chips.

Equipment Needed

Spice Level:

Allergens