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Ham, egg and chips with piccalilli
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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.
First published in 2016
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Ingredients
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Imperial
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
- 6 Désirée potatoes
- 1.5l groundnut oil
- 1 pinch of rock salt
Fried eggs
- 4 eggs
- olive oil
To serve
- 12 slices of honey roast ham
- black pepper
SAVE RECIPE
Equipment
- Deep fat fryer
- Stick blender
Method
1
To make the piccalilli, combine the cauliflower, onion and shallots in a bowl and sprinkle with a generous pinch of salt. Leave for 24 hours
- 1 cauliflower
- 100g of small onion
- 2 shallots
- salt
3
Boil both of the vinegars with the chilli for 10 minutes, then pass through a sieve, discarding the chilli
- 310ml of white wine vinegar
- 150ml of malt vinegar
- 1 red chilli
4
Mix the sugar, turmeric and mustard powder in a small bowl
- 1 pinch of turmeric
- 50g of caster sugar
- 50g of English mustard powder
5
Combine with the reduced vinegar, bring to the boil and cook for 3 minutes. Cool, then sprinkle in the xanthan gum and use a stick blender to thicken
- 2g of xanthan gum
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 and 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
Increase the oil temperature to 180°C and return the chips to the pan, cooking until they are crispy and brown
10
As the chips are cooking, fry the four eggs in a pan in a splash of oil. Remove from the pan before the whites begin to crisp
11
Once the chips are crispy and brown, drain well and sprinkle 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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