The Ultimate Gammon, Egg and Chips

Ingredients:

• 4 Case and Son’s Smoked or Unsmoked Wiltshire Cured Gammon Steaks
• 750g Medium or Large Potatoes
• 2 x 340g can of Goose Fat
• Olive Oil
• 4 Large Eggs
• Salt and Freshly Ground Pepper

Method:

1. Bring a pan of salted water to the boil. Peel and Cut potatoes into thick chips. Place chips in water and bring back to the boil. Cook for 2 minutes, drain and refresh in cold water. Dry with kitchen roll.
2. Set aside 2 tablespoons of the goose fat. Heat the remaining fat over a medium heat and fry the chips in batches until golden. Sprinkle with salt and keep warm.
3. Brush both sides of the gammon steaks with olive oil and season with pepper. Heat a griddle pan or grill until really hot. Cook the steaks for 3-4 minutes either side until lightly browned.
4. Heat the goose fat you out aside earlier in a frying pan until it begins to sizzle. Break the eggs in a pan and cook over a medium heat for 4-5 minutes basting with fat until the whites are set.
5. Serve the gammon steaks with the chips and top each with an egg.

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