- 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
- Bowl
- Pan with a lid
- Frying pan
- 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.