Honey mustard gammon, egg & potato wedges

Gammon, egg and chips gets a makeover with this delicious honey and mustard topped gammon served with poached egg and satisfyingly chunky wedges. A great pub classic with a modern twist that can be enjoyed in the comfort of your own home

Preparation: 10 mins
Cooking: 35 mins
Serves: 2

What you need:

2-3 medium potatoes e.g. Maris Piper
1 tbsp oil
1 tbsp honey
1 tbsp wholegrain mustard
2 x 175g gammon steaks
2 medium eggs

What you do:

Preheat the oven to 200oC, Gas mark 6.
Cut 2-3 medium unpeeled potatoes into wedges and place in a medium sandwich bag with 1 tbsp oil and seasoning. Shake well to coat.
Transfer to a non-stick baking tray and bake for 30-35 minutes until golden.
Meanwhile, mix 1 tbsp each honey and wholegrain mustard together and spread 2 gammon steaks.
Place under the grill, preheated to a medium heat, and cook for 7-8 minutes, turning once.
Poach 2 medium eggs in boiling water for 2-3 minutes or according to taste.
Top the gammon steak with the egg and place the wedges to the side.
Serve with peas.