Gammon, Egg & Chips | AGA x Shropshire Lad | AGA

Pour 1 liter of vegetable oil into a pan and place it in the center of the grill, turning the heat up high.

Do not peel the potatoes; cut them into chips and add them to the oil.

Wait for the oil to heat up, allowing the chips to slowly cook.

Prep the Gammon by taking a bit of oil from the pan and applying it to the grill surface.

Lay the Gammon on the outer grill, allowing it to cook without turning it too soon.

Flip the Gammon to achieve caramelization on both sides.

Add pineapple slices to the grill once the Gammon is nearly done.

Turn off the grill and let the Gammon and pineapple rest while waiting for the chips to finish cooking.

Cover the Gammon and pineapple with a lid to help retain heat.

Once the chips are golden, remove them from the oil and place them on paper to drain excess oil.

Crumple some cooked rosemary into the chips for added flavor.

Serve the chips on a board with the Gammon, pineapple, and eggs on top.

Equipment Needed

Spice Level:

Allergens