Gammon makes a perfect midweek, cost-conscious supper and this recipe makes enough to make a leftover lunch for the next day.
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Ingredients
- ½-1 tbsp lemon juice
- ½ tsp Dijon mustard
- 1 large garlic clove, crushed
- ½ tsp fennel seeds, toasted in a dry pan
- 4 tbsp extra-virgin olive oil, plus extra for drizzling
- 150g smoked streaky bacon, sliced
- 4 chicory, quartered
- 100g watercress, any thick stalks discarded (reserve a handful for lunch the next day)
- 5 unsmoked gammon steaks, rind snipped
- Knob of butter, melted, plus extra
- 1½ tbsp demerara sugar
- 5 large free-range eggs
- 3 tbsp double cream
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Method
- Preheat a griddle pan and the grill to high. Whisk the lemon juice, mustard, garlic and fennel seeds, then drizzle in some olive oil to make a dressing. Season and set aside.
- Cook the bacon in a frying pan over a medium heat until starting to crisp, then remove to a bowl (set aside one-third for the next day).
- Drizzle the chicory with oil and griddle for 3-5 minutes, turning occasionally, until beginning to soften. Remove and toss with the bacon, watercress and enough of the dressing to coat. (Set aside some of the chicory for the next day.)
- Brush the gammon steaks on both sides with some of the melted butter, sprinkle with the sugar, season and cook under the grill (with a tray underneath) for about 3 minutes on each side (depending on the thickness) until cooked and golden.
- Beat the eggs with the cream and some seasoning. Heat a little butter in the frying pan over a medium heat. Add the eggs to the pan and stir gently until just set. Serve 4 of the gammon steaks with the scrambled eggs and chicory salad.
Nutrition
- 510kcals Calories
- 38.6g (12.9g saturated) Fat
- 35.9g Protein
- 6g (5.4g sugars) Carbs
- 0.7g Fibre
- 4.8g Salt
For the main recipe
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