Gammon, fried egg and chips
The classic pub plate: salty gammon steak, runny egg and proper chunky chips.
- Time50 min
- LevelEasy
- Costabout £1.88 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Parboil the chips in boiling water for 5 minutes, drain and steam dry for 5 minutes.
10 min - 2
Toss with 2 tbsp oil and roast on a hot tray for 30 minutes, turning once, until golden and crisp.
30 min - 3
Snip the fat on the gammon edges. Fry in a dry pan over a medium high heat for 4 minutes each side. Roast the tomatoes on a tray for the last 10 minutes.
8 min - 4
Cook the peas in boiling water for 3 minutes and drain with the butter.
3 min - 5
Fry the eggs in the remaining oil until the whites are set and crisp at the edges.
- 6
Plate the gammon with chips, eggs, peas and tomatoes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.