A British classic

It’s a British classic gammon steak, egg, chips (and asparagus) so give it a go.

PREP TIME: 5 mins
5 – 45 mins i.e egg and gammon are quick, chips are oven-baked
midweek meal, easy meal

Gammon steak, egg, chips (& asparagus) – a true British classic

Ok, maybe not the asparagus but it’s in season so I subbed it in instead of my usual frozen peas.

When I first came to England, over 20 years ago, food was still a bit behind.

There was no such thing as a gastro-pub (and to be honest, that term started to symbolise expensive Sunday roasts, fish & chips and burgers.

The Sunday pub carvery, costing a fiver, sadly disappeared.

And for those of us who were skint could no longer enjoy a pub Sunday roast on the cheap.

I mean, they weren’t the best but I felt slightly grown-up and felt part of the culture with my pint (and no, it’s not all warm beer).

 But the one thing that has remained a pretty constant in pubs and cafes around the country…

Gammon steak (or ham), eggs, chips and asparagus.

Gammon steak, eggs, chips & asparagus

Go to a pub now (whether it’s a gastro-pub or just a good old pub-pub) and you’ll fine this little classic on the menu.

Sometimes with a pineapple ring on top.

But either way, and without fail, it’s a good bet to order.

No pub skimps on their gammon steak (or their ham).

It’s a match made in heaven.

But, like the pubs know… the secret is in the quality.

And the cooking.

How to cook gammon steaks

Pan-frying and grilling are the two best, and quickest, ways of cooking gammon steaks.

To grill the steaks, simply rub them in oil and grill for 3–4 minutes on each side before serving.

To pan-fry:


  • Pour a glug of oil into a frying pan over medium heat.
  • Season the gammon steak with pepper and place it in the pan, seasoned-side down – it should sizzle when you place it in.
  • Season the top side and cook for 3 mins – don’t move it about.
  • After 3 mins, flip the steak over and cook for another 3 mins, until both sides have a nice golden-brown crust.
  • It’s ready to plate up.

How to cook the perfect fried egg

When I researched this, I came across Heston Blumental’s perfect egg method.


How much time and effort does he really think we have?!

So, needless to say, I quickly passed over that.

I mean, it’s not that hard to fry an egg, is it?

And, as long as the yolk is lovely and running, I’m a happy person.

Having said that, I thought it worthwhile seeing how Mr Oliver suggests a good egg.

So, here it is…

The perfectly cooked fried egg:


  1. Get your frying pan on a medium to low heat and add enough olive oil to coat the bottom of a large non-stick pan (about 1 tablespoon).
  2. Crack the eggs into the pan (if the oil starts to spit it’s because it’s too hot, so turn the heat right down).
  3. Cook until the tops of the whites are set but the yolk is still runny. You can spoon the hot oil gently over the top of the egg to help cook it.
  4. When they’re ready and dab them with some paper towels to soak up any excess oil.

How to cook the best homemade chips

I do love homemade oven chips.

I’m not a fan of deep-fried chips mainly die to the faffing of all the oil you need to use.

And I don’t have a deep-fryer because it’s just another large gadget to store.

So, I stick with oven chips.

They’re easy to whip up and delicious.

(I will admit, if I’m in a big rush, I do pull out an emergency bag of frozen oven chips 😉)

If you’re going to do your own, then here are a few good tips.

Tips to perfect homemade chips

  • The choice of potato: Go for a Maris Piper potato and failing that King Edwards.
  • Oil:  sunflower and sunseed are very good, and many people swear by using groundnut oil.
  • Salt. Maldon sea salt, just perfect on your chips.


  1. Heat the oven to 200C/180C fan.
  2. Peel the potatoes and cut them into chip shapes.
  3. Par-boil just to help speed up the cooking process and dry a little with a paper towel.
  4. Spread the chips on a large non-stick baking tray and toss with oil (and celery salt – optional) – don’t over-crowd them so use 2 trays if neccessary.
  5. Bake for 35-45 mins, turning now and then, until golden brown and crisp.
  6. Scatter on sea salt to serve.

There you have it.

The perfect gammon steak, egg, chips and asparagus.

A British classic and loved by me and my family.

Looking for another great gammon idea? Check out my Bring back the gammon.

What’s your favourite pub meal? Leave a comment…

Inspired by

Jamie Oliver

Great British Chefs