Gammon and egg with salsa
Gammon and egg with salsaSubscribe to Sainsbury's magazine
Our gammon and egg served with chilli pineapple salsa is a twist on a pub classic - and on the table in just 30 minutes
- 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
Simmer the potatoes in boiling salted water for 15-20 minutes until they’re tender.
Swap 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