Ham Egg and Chips Recipe UK: Classic British

Ham, egg and chips is a beloved British classic: a thick-cut gammon steak, a golden fried egg with a crisp edge and runny yolk, and a pile of proper chunky chips. It works because the salty ham, rich egg and starchy chips balance each other perfectly, and the whole meal comes together in under 30 minutes. This version gives you the authentic pub-style result at home, with foolproof chips and a perfectly cooked egg every time.

Ingredients

2 gammon steaks (about 6 oz / 170 g each)
2 large eggs
2 large floury potatoes (about 1 lb / 450 g total), e.g. Maris Piper or King Edward
3 tbsp (45 ml) vegetable or sunflower oil, for frying
1 tbsp (15 g) butter, for the eggs
Salt and freshly ground black pepper, to taste
Optional: 1 tsp (5 ml) malt vinegar, to serve
Optional: 1 cup (150 g) frozen peas, cooked according to package directions

Instructions

Prep the chips: Peel the potatoes and cut them into 1 cm (about ½ inch) thick chips. Rinse them under cold water, then pat them completely dry with a clean tea towel. This removes excess starch and helps them crisp up.
Par-cook the chips: Place the chips in a large saucepan and cover with cold salted water. Bring to a boil and cook for 3 minutes. Drain well and spread them out on a tray to steam-dry for 5 minutes. This step ensures fluffy interiors.
Heat the oil: While the chips dry, pour the oil into a large, deep frying pan or a heavy-bottomed pot (about 2 inches / 5 cm deep) and heat over medium-high heat until a chip sizzles immediately when added (about 350°F / 175°C).
Fry the chips: Carefully add the chips in a single layer (you may need to do this in two batches). Fry for 5–6 minutes, turning occasionally, until they are pale golden and tender. Remove with a slotted spoon and drain on paper towels. Turn the heat up to high and wait 2 minutes until the oil is shimmering.
Second fry: Return the chips to the hot oil and fry for another 3–4 minutes until deep golden and crispy. Remove, drain on fresh paper towels, and season with salt immediately. Keep warm in a low oven (200°F / 95°C) while you cook the ham and eggs.
Cook the ham: Wipe out the frying pan and set it over medium-high heat. Add the gammon steaks (no extra oil needed, they have natural 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) as per USDA FSIS, with a 3-minute rest. Check with a food thermometer. Transfer to a plate and rest for 3 minutes.
Fry the eggs: In the same pan, melt the butter over medium heat. Crack the eggs into the pan, one at a time. Cook for 2–3 minutes until the whites are set and the edges are golden and crispy. For a runny yolk, do not flip; for a fully set yolk, flip and cook for another 30 seconds. (Egg dishes should reach 160°F / 71°C if you prefer them fully cooked, but a runny yolk is safe for most healthy adults.)
Assemble: Divide the chips between two plates. Place a gammon steak on each, then top with a fried egg. Serve with peas if using, and a splash of malt vinegar over the chips if desired.

Tips

Use floury potatoes: Maris Piper or King Edward are ideal for chips because they have a fluffy texture that crisps well. Waxy potatoes like new potatoes will stay dense and won’t crisp as nicely.
Don’t skip the double fry: The first fry at a lower temperature cooks the inside, the second at a higher temperature creates the crispy exterior. It’s the difference between soggy and perfect chips.
Adjust salt for the ham: Gammon is already salty, so taste the ham before seasoning the chips or peas. You may not need much extra salt overall.
If you’re short on time: You can use frozen chips, but follow the package instructions and aim for a deep golden colour. For a lighter option, bake the chips at 425°F (220°C) for 25–30 minutes, turning once.

Serving Suggestions

Serve this classic with a side of garden peas or mushy peas (a British staple). A slice of buttered white bread is traditional for mopping up the egg yolk. For a pub-style touch, add a small pot of apple sauce or a spoonful of brown sauce (HP Sauce) on the side. A cold pint of lager or a cup of strong tea pairs well.

Variations

Baked ham, egg and chips: Use leftover baked ham slices instead of gammon steaks. Just warm them in the oven with the chips for the last 5 minutes.
Spicy version: Add a pinch of smoked paprika or cayenne pepper to the chips after frying, or serve with a dash of hot sauce.
Cheesy twist: Sprinkle grated cheddar over the chips while they are still hot and let it melt.
Vegetarian option: Swap the ham for a thick slice of halloumi, fried until golden.

Storage and Reheating

Store any leftovers in separate airtight containers in the refrigerator within 2 hours of cooking. The chips, ham, and eggs will keep for up to 3 days. Reheat the ham and chips in a hot oven (400°F / 200°C) for 5–7 minutes until piping hot (165°F / 74°C for leftovers). The egg is best eaten fresh; if reheating, fry it briefly in a hot pan for 1 minute. Do not microwave the chips as they will become soggy.

Frequently Asked Questions

Can I use pre-cooked ham instead of gammon steaks? Yes, but the flavour will be less intense and the texture softer. Pre-cooked ham slices just need warming through, so reduce the cooking time to 1–2 minutes per side.

Why are my chips not crispy? The most common reasons are not drying the potatoes well before frying, overcrowding the pan (which lowers the oil temperature), or not doing the second fry. Make sure the oil is hot enough and work in batches if needed.

How do I get a crispy edge on my fried egg? Use a generous amount of butter or oil and make sure the pan is hot before adding the egg. The sizzle when the egg hits the pan creates the crispy lacy edge. Don’t move the egg until the white is set.

Is it safe to eat a runny egg? For healthy adults, a runny yolk is generally safe. However, pregnant people, young children, older adults, and anyone with a weakened immune system should choose eggs cooked until the yolk and white are firm (160°F / 71°C).

Can I make this in an air fryer? Yes. Cook the chips at 400°F (200°C) for 15–20 minutes, shaking halfway. Cook the gammon steaks at 375°F (190°C) for 8–10 minutes, and fry the eggs in a small pan on the stove.

What’s the difference between ham and gammon? Gammon is cured pork from the hind leg that is sold raw and needs cooking; ham is the same cut but is sold ready-to-eat. For this recipe, gammon steaks are traditional because they cook quickly and have a lovely savoury flavour.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).