Grilled gammon steaks with peas, herb hollandaise and poached eggs
- April 2017
- Serves 4
- Hands-on time 35 min
We’ve given gammon steaks a new lease of life by grilling them in a honey-mustard glaze and serving with a herby hollandaise, poached eggs and fresh peas. Heaven.
- Gluten-free recipes
- 73g (32.3g saturated)
- 10.9g (6.3g sugars)
- 1 tsp English mustard
- 1 tbsp clear honey
- 2 tbsp olive oil
- 4 British free-range gammon steaks
- 15g butter
- 1 banana shallot, finely chopped
- 320g peas (use frozen if out of season)
- Glug dry white wine
- 2 baby gem lettuces, halved or quartered lengthways if large
- Grated zest and juice ½ lemon
- 1 tbsp fresh chives, chopped
- Small handful each fresh mint and parsley leaves, freshly chopped
- Splash vinegar
- 4 medium free-range eggs at room temperature
For the herb hollandaise
- 3 tbsp white wine vinegar, plus a splash
- 6 black peppercorns
- 2 mace blades
- 2 fresh oregano sprigs
- 2 medium free-range egg yolks
- 110g butter, cubed, at room temperature
- Juice ½ lemon
- 1 tbsp fresh chives, chopped
- For the hollandaise, put the vinegar in a small pan with the peppercorns, mace and oregano and reduce over a high heat to 1 tbsp. Strain into a medium heatproof glass bowl (discard the solids). Set the bowl over a pan of barely simmering water (don’t let the water touch the bowl) and whisk in the egg yolks along with 1 cube of butter. Once combined whisk in the remaining butter, 2 cubes at a time, until thickened. Whisk in the lemon juice and season, adding 1-2 tbsp water to make a smooth sauce. Keep warm in the bowl over the pan of water until ready to serve. Add the chives just before serving.
- Heat the grill to high. Mix the mustard, honey, 1 tbsp olive oil and some black pepper in a small bowl and brush over the gammon steaks. Grill for 3-4 minutes each side. Keep warm and allow to rest.
- Meanwhile, heat the remaining oil and the 15g butter in a medium saucepan and cook the shallot for 3-4 minutes. Stir in the peas and wine and simmer for 5-6 minutes until tender. Stir in the baby gem to coat in the juices. Add the lemon zest and juice, chopped herbs and season to taste. Keep warm while you poach the eggs.
- Heat a medium saucepan of water until just simmering. Swirl in a splash of vinegar, then break the eggs into the centre (2 at a time) and cook for 3 minutes or so until the white is set and the yolk is still runny. Remove with a slotted spoon and drain on kitchen paper.
- Serve the gammon straightaway with the peas and lettuce, a poached egg and a generous spoonful of hollandaise.
You could replace the gammon with grilled, crisp-skinned salmon fillets brushed with the honey-mustard glaze.
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