What is great about Josh Eggleton's cooking style is that he is not afraid to cook the simple dishes as well as the more complex ones. This ham and eggs recipe is comfort food at its best, ideal for when you have some honey roast ham leftover. You'll need to have made the piccalilli well in advance, but otherwise, this is a fabulous meal for a weekend brunch

Method
1.
Combine the cauliflower, onion and shallots in a bowl then sprinkle with a generous pinch of salt and leave for 24 hours
2.
The next day rinse the vegetables and pat dry. Sprinkle the cucumber with more salt and leave for 20 minutes then rinse, dry, and mix with cauliflower, shallots and onions
3.
Boil both the vinegars with the chilli for 10 minutes, then pass through a sieve, discarding the chilli
4.
Mix the sugar, turmeric and mustard powder in a small bowl
5.
Combine with the reduced vinegar and bring to the boil, then cook for 3 minutes. Cool, then thicken with the xanthan gum using a stick blender
6.
Tip the vegetables into the mixture and combine well. Leave to macerate overnight, then keep sealed in a clean jar in the fridge until needed
7.
For the chips, peel the potatoes and cut them into even-sized, not too thin batons. Wash under cold water to remove any starch. Drain well
8.
Heat the oil in a deep fat fryer to 130°C. Fry the chips for 7-8 minutes until soft. Lift out of the oil and drain
9.
Reheat the oil to 180°C and return the chips to the pan, cooking until they are crispy and brown
10.
As the chips are frying, fry the four eggs in a little oil in a pan. Remove from the pan before the whites begin to crisp
11.
Once the chips are crispy and brown, drain well and cover with rock salt before serving with the fried egg, cold roast ham (you can heat the slices through if you so desire) and the piccalilli
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Ham and eggs recipe with a light and crisp white wine, a champagne or sparkling white wine, or a medium and round red wine

Ingredients

Piccalilli

  • 1 cauliflower, cut into small florets
  • 2 shallots, finely diced
  • 50g of caster sugar
  • 1 cucumber, deseeded and cut into a large dice
  • 50g of English mustard powder
  • salt
  • 310ml of white wine vinegar
  • 1 red chilli, deseeded and chopped
  • 1 pinch of turmeric
  • 150ml of malt vinegar
  • 100g of small onion, peeled
  • 2g of xanthan gum

Chips

Fried eggs

To serve

Equipment

  1. Stick blender
  2. Deep fat fryer

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A remarkable brunch dish, this ham and eggs recipe from Josh Eggleton is deliciously simple. Paired with chips and piccalilli, it's the best way to brunch


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