Bubble and squeak with gammon and egg
Dean Edward's got a quick and easy mid-week balanced meal, going back to basics with an old favourite - bubble and squeak with fun fried eggs!
(Serves 4)
Ingredients:
For the bubble and squeak:
30g unsalted butter1 tbsp oil1 large onion, sliced500g potatoes (Maris Piper or King Edward), chopped and boiled½ savoy cabbage, shredded and blanched
For the gammon and eggs:
4 small unsmoked gammon steaks2 tbsp maple syrup80ml apple juice1 heaped tbsp wholegrain mustard4 free range eggs
Method:
Put the butter to the pan along with a dash of oil and fry the onion for a couple of minutes over a medium heat. Increase the heat then add the potatoes and shredded cabbage then season with salt and pepper.
Cook until the potato mixture starts to form a crust, then break up and repeat until you have a lovely golden colour and texture. This may take approximately 10 minutes.
While the bubble and squeak is cooking, fry the gammon in a little oil in a medium-hot frying pan and cook for 8-10 minutes until golden and cooked through. Drizzle in the maple syrup and apple juice, stir through the mustard and reduce until the liquid becomes syrupy and coats the gammon.
Fry the eggs according to taste
Serve the glazed gammon with the bubble and squeak with a fried egg on top