Heat your oven to 180°C/160°C/Gas 4. Scrub the potatoes and slice them into chips about the size of your little finger. Pop in a bowl and add 2 tsp olive oil. Season with salt and pepper and turn to coat them in the oil. Spread the chips out on a baking tray. Bake for 30 mins till golden and tender.

Peel and crush or grate the garlic. Put the spinach and garlic in a frying pan with 4 tbsp water. Season with salt and pepper. Cook over a gentle heat, stirring, for 3-4 mins till the spinach has wilted. Tip the spinach into a colander and press down with wooden spoon to squeeze out as much water as possible. Leave in the colander to drain. Peel and finely slice the shallots. Finely slice the mushrooms.

Wipe the frying pan clean. Warm 2 tsp olive oil in the pan. Add the gammon steaks. Fry for 5-6 mins till golden brown, then flip and fry for another 5 mins. Lift the steaks out of the pan and put them on plate lined with kitchen paper to drain.

Add the shallots and mushrooms to the pan with a little splash of water. Season with salt and pepper. Cook and stir for 8-10 mins till the mushrooms are golden and any excess liquid has cooked off. Take off the heat.

Add the shallots and mushrooms to the pan with a little splash of water. Season with salt and pepper. Cook and stir for 8-10 mins till the mushrooms are golden and any excess liquid has cooked off. Take off the heat.

Heat your grill to high (if your grill is part of your oven, see our tip below). Lay the gammon steaks in a medium heatproof dish or two smaller heat proof dish. Spoon the mushrooms and shallots over them. Roughly chop the spinach and add it to the dish.

Crack an egg on top of each gammon steak and spoon 2 tbsp cream over gammon steak. Slide under the grill and cook for 10-15 mins till the eggs are just starting to set and the veg are golden. Serve straight away with the chips.