- 1 celeriac
- A 250g punnet of cherry tomatoes
- 2 gammon steaks
- 2 eggs
- A handful of flat leaf parsley, leaves only
- 3 tbsp olive oil
- Sea salt and freshly ground pepper
- Roasting tin
- Pan with a lid
- Frying pan
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.
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.
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.
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.
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.
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.
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.
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.