Gammon, Egg & Celeriac Chips Recipe | Abel & Cole
Gammon, Egg & Celeriac Chips
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Prep: 10 mins
Cook: 40 mins
Gammon has a following all of its own. It’s cured before being cut, making the flavour less salty and more mellow. It’s the perfect bed for a poached egg from Andrew Jackson’s Wiltshire brood.
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616 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 celeriac
  • A 250g punnet of cherry tomatoes
  • 2 gammon steaks
  • 2 eggs
  • A handful of flat leaf parsley, leaves only
From your kitchen
  • 3 tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Roasting tin
  • Bowl
  • Pan with a lid
  • Frying pan
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Add 2 tbsp oil to a roasting tin. Heat it in the oven for 10 mins while you prepare the celeriac.

  • 2.

    Wash the celeriac and peel it, slicing off any really knobbly roots. Slice the celeriac into chips about as big as your thumb. Tip them in a bowl with some salt and pepper and toss to coat them in the seasoning.

  • 3.

    Spread the chips out in the warmed roasting tin and turn a few times to coat in the hot oil. Bake for around 40 mins till golden brown.

  • 4.

    After 25 mins of cooking, add the cherry tomatoes to the tin. They will roast and char with the celeriac chips. Put a pan of water on to boil.

  • 5.

    Snip off any fat from around the edge of the gammon steaks (this will help stop them curling up in the pan). Warm 1 tbsp oil in a frying pan over a medium heat. Fry the gammon steaks for 5-6 mins till they’re golden brown. Turn them over and fry for another 5-6 mins.

  • 6.

    While the gammon steaks are frying, crack an egg into a cup. Turn the heat down under the pan of water so it’s just simmering. Slide the egg in. Repeat with the second egg. Gently simmer for 3-4 mins till the yolks are just set.

  • 7.

    Slide the gammon steaks onto the plate. Add the celeriac chips and cherry tomatoes. Lift the poached eggs out of the water with a slotted spoon. Serve on top of the gammon, garnished with the parsley leaves.

  • Tip

    How eggcellent
    If you like, you can use all 4 of the eggs we have sent you in this recipe. Or, poach the other 2 and spoon over some yogurt mixed with crushed garlic and chilli powder. Serve with a handful of spinach and a drizzle of melted butter for breakfast.