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.
The next day, rinse the vegetables and pat dry. Sprinkle the cucumber with more salt, leave for 20 minutes, then rinse, pat dry and mix with the cauliflower, shallots and onions
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
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Increase the oil temperature to 180°C and return the chips to the pan, cooking until they are crispy and brown
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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
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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
It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.
