Gammon and egg with salsa
Serves: 2
Prep time: 25 minsTotal time: 
Recipe photograph by Dan Jones
Gammon and egg with salsa
Recipe by Anna Glover
Our gammon and egg served with chilli pineapple salsa is a twist on a pub classic - and on the table in just 30 minutes
Serves: 2
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
597Kcal
Fat
24gr
Saturates
7gr
Carbs
34gr
Sugars
13gr
Fibre
6gr
Protein
58gr
Salt
4.8gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 300g baby new potatoes, halved if large
- 200g pineapple flesh, diced
- 1 red chilli, deseeded and finely diced
- 1 shallot, finely diced
- 2 tbsp chopped coriander
- zest and juice of 1⁄2 lime
- 2 gammon steaks (1 x 400g pack)
- 1 tbsp vegetable oil
- 2 medium eggs
Step by step
-
Simmer the potatoes in boiling salted water for 15-20 minutes until they’re tender.
TipSwap the new potatoes for oven chips for a Friday night treat.
-
Meanwhile, preheat the grill to high. Mix the pineapple, chilli, shallot, coriander and lime zest and juice in a small bowl, for the salsa, then set aside.
-
Grill the gammon for 4-5 minutes each side until cooked through.
-
Heat the oil in a frying pan and fry the eggs for 3-4 minutes until the white is crisp on the edges, but the yolk is still runny. Season with black pepper.
-
Serve each gammon steak topped with a fried egg and some pineapple salsa, with the potatoes on the side. This recipe contains partially cooked eggs
