Gammon Steak with Fried Egg and Chips

• 500 g Yukon Gold potato
• 3 tbsp Rapeseed oil
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 2 pieces Cured ham, gammon steaks
• 25 g Unsalted butter
• 2 Egg
• 2 tsp Dijon mustard, to serve

1. Heat the oven to 220°C (430°F). Cut the potatoes into chip shapes, about 1 cm thick, then rinse briefly and pat very dry.
2. Tip the chips onto a baking tray and toss with 2 tbsp of the rapeseed oil, half the fine sea salt, and a pinch of the black pepper. Spread out in a single layer and bake for 25 to 30 minutes, turning once, until deep golden and crisp.
3. When the chips have about 12 minutes left, heat a large frying pan over medium-high heat with 1 tbsp rapeseed oil. Add the gammon steaks and fry for 2 to 3 minutes per side until browned.
4. Reduce the heat to medium and add the unsalted butter to the pan. Tilt the pan and spoon the foaming butter over the gammon for 1 to 2 minutes, until glossy and hot through, then transfer to plates and season with the remaining black pepper.
5. In the same pan, fry the eggs over medium heat until the whites are set and the yolks are still runny, 2 to 3 minutes. Season with the remaining fine sea salt, then serve each gammon steak with an egg and the chips, with Dijon mustard on the side if you like.

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