Gammon, egg, chips and peas is a beloved British pub classic that combines a thick, juicy slice of gammon (cured and cooked ham) with a fried egg, golden crispy chips, and a mound of garden peas. It’s a satisfying, hearty meal that balances salty, savory, and sweet flavors, and it’s surprisingly simple to make at home. This recipe delivers a perfectly cooked gammon steak, a runny-yolk fried egg, and crisp homemade chips for a truly authentic experience.
Ingredients
- 4 gammon steaks (about 6 oz / 170 g each, 1/2-inch thick)
- 4 large eggs
- 4 large russet or Maris Piper potatoes (about 2 lb / 900 g total)
- 2 cups (300 g) frozen peas
- 2 tbsp (30 ml) vegetable or sunflower oil, for frying chips
- 1 tbsp (15 ml) butter, for frying eggs
- Salt and freshly ground black pepper, to taste
- Optional: 1 tsp (5 ml) English mustard or a drizzle of malt vinegar, to serve
Instructions
- Prepare the chips: Preheat the oven to 425°F (220°C). Peel the potatoes and cut them into 1/2-inch (1.25 cm) thick chips (fries). Rinse them under cold water and pat completely dry with a clean kitchen towel.
- Parboil the chips: Place the chips in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil and cook for 3 minutes. Drain well and let them steam dry for 2 minutes.
- Roast the chips: In a large bowl, toss the parboiled chips with the vegetable oil and a good pinch of salt. Spread them in a single layer on a large baking sheet. Roast for 20–25 minutes, turning once halfway, until golden and crispy.
- Cook the gammon: While the chips roast, heat a large non-stick skillet over medium-high heat. Place the gammon steaks in the dry pan (no oil needed, as they have some fat). Cook for 3–4 minutes per side, until browned and cooked through. The safe minimum internal temperature for whole cuts of pork is 145°F (63°C) with a 3-minute rest, as per USDA FSIS guidelines. Remove from the pan and keep warm on a plate covered with foil.
- Fry the eggs: In the same skillet, reduce heat to medium and add the butter. Crack the eggs into the pan, being careful not to break the yolks. Cook for 2–3 minutes until the whites are set but the yolks are still runny, or to your preference. Season with a little salt and pepper.
- Cook the peas: While the eggs cook, bring a small pot of water to a boil. Add the frozen peas and cook for 2–3 minutes until tender. Drain well.
- Assemble and serve: Divide the chips, gammon, egg, and peas among four plates. Serve immediately with optional mustard or malt vinegar.
Tips
- Soak the gammon if it’s very salty: Some gammon steaks are brined and can be quite salty. If you prefer a milder flavor, soak them in cold water for 30 minutes before cooking, then pat dry. This will reduce the saltiness.
- Don’t overcrowd the pan: When frying the gammon, give each steak space in the pan so they brown properly instead of steaming. If needed, cook in two batches.
- Use a food thermometer: Always check the internal temperature of the gammon with a meat thermometer to ensure it reaches 145°F (63°C) and rests for 3 minutes before serving.
- Make extra chips: Homemade chips are always popular—consider making a few extra for seconds. They also reheat well in the oven.
Serving Suggestions
Serve this classic dish with a wedge of lemon or a small pot of English mustard on the side. For a traditional pub-style touch, add a splash of malt vinegar over the chips. A simple side salad or a slice of buttered bread also works well to round out the meal.
Variations
- Grilled gammon: Instead of pan-frying, you can grill (broil) the gammon steaks for 3–4 minutes per side until nicely charred.
- Swap the peas: Use mushy peas (processed peas) for a more traditional British fish-and-chip shop feel, or try sugar snap peas for a crunchier texture.
- Add pineapple: For a sweet-and-savory twist, place a grilled pineapple ring on top of each gammon steak during the last minute of cooking.
- Use leftover ham: If you have leftover roasted ham, you can slice it thick and fry it briefly in a hot pan until browned.
Storage and Reheating
Store any leftovers in separate airtight containers in the refrigerator for up to 3 days. The gammon and peas can be reheated in the microwave or in a skillet over medium heat until piping hot (165°F / 74°C). Chips are best reheated in a 400°F (200°C) oven for 5–7 minutes to restore crispiness. Fried eggs are best eaten fresh, but you can reheat them in a warm skillet for 1 minute if needed.
Frequently Asked Questions
Can I use ready-cooked ham instead of gammon steaks?
Yes, you can use thick slices of ready-cooked ham. Just heat them through in a skillet for 1–2 minutes per side until hot. Since they are already cooked, you don’t need to worry about reaching a specific internal temperature, but they should be heated to 165°F (74°C) for food safety.
What is the difference between gammon and ham?
Gammon is the hind leg of a pig that has been cured (usually brined) but is still raw. Ham is the same cut that has been cured and then cooked. In this recipe, gammon steaks are raw and need to be cooked thoroughly; ham steaks are already cooked and only need reheating.
Can I bake the gammon instead of frying?
Yes, you can bake gammon steaks in the oven at 375°F (190°C) for about 15–20 minutes, or until they reach 145°F (63°C) and rest for 3 minutes. Brush with a little honey or maple syrup for a glazed finish.
Why are my chips not crispy?
Make sure the potatoes are thoroughly dried after parboiling, and do not overcrowd the baking sheet—this traps steam and makes them soggy. Also, ensure the oven is fully preheated and the oil is hot before adding the chips.
Can I use frozen chips (fries) instead of homemade?
Absolutely. Frozen chips are a convenient substitute. Follow the package instructions for baking or frying, and they will work perfectly in this dish.
Is it safe to eat a runny egg?
Runny yolks are safe for most healthy people, but the USDA recommends cooking eggs until both the yolk and white are firm to reduce the risk of foodborne illness, especially for pregnant women, young children, older adults, and those with weakened immune systems. If you prefer a runny yolk, use pasteurized eggs.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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