Ham & Eggs Recipe With Chips & Piccalilli

Main
easy
4
30 minutes, plus pickling of piccalilli

PT30M

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.

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Ingredients

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Imperial

Piccalilli

1 cauliflower, cut into small florets
2 shallots, finely diced
50g of caster sugar
1 cucumber, deseeded and cut into a large dice
50g of English mustard powder
salt
310ml of white wine vinegar
1 red chilli, deseeded and chopped
1 pinch of turmeric
150ml of malt vinegar
100g of small onion, peeled
2g of xanthan gum

Chips

6 Désirée potatoes
1.5l groundnut oil
1 pinch of rock salt

Fried eggs

4 eggs
olive oil

To serve

12 slices of honey roast ham
black pepper

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Deep fat fryer
Stick blender

Method

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To make the piccalilli, combine the cauliflower, onion and shallots in a bowl and sprinkle with a generous pinch of salt. Leave for 24 hours

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

1 cucumber
salt

Boil both of the vinegars with the chilli for 10 minutes, then pass through a sieve, discarding the chilli

310ml of white wine vinegar
150ml of malt vinegar
1 red chilli

Mix the sugar, turmeric and mustard powder in a small bowl

1 pinch of turmeric
50g of caster sugar
50g of English mustard powder

Combine with the reduced vinegar, bring to the boil and cook for 3 minutes. Cool, then sprinkle in the xanthan gum and use a stick blender to thicken

2g of xanthan gum

Tip the vegetables into the mixture and combine well. Leave to macerate overnight, then keep sealed in a clean jar in the fridge until needed

For the chips, peel the potatoes and cut them into even-sized, not too thin batons. Wash under cold water to remove any starch and drain well

6 Désirée potatoes

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

Increase the oil temperature to 180°C and return the chips to the pan, cooking until they are crispy and brown

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

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

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Josh Eggleton

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.