Gammon Steak with Eggs, Triple Cooked Chips and Buttered Peas

To make the chips...

Peel and wash the potatoes, cut into 1 inch thick chips, place into a saucepan and cover with water. Season the water well with salt, place over a medium heat and bring to the boil. Once boiled, simmer for 3 minutes before draining away the water and allow the chips to dry on a wire rack. Heat the vegetable oil in a fryer or deep saucepan to 160'C, fry the chips in batches for 3-4 minutes until a skin has formed but the chips are not coloured, remove and drain on a wired rack. Once all the chips have been fried increase the heat to 190'C. Fry the chips in batches for a final time until golden and crisp. Season with sea salt as soon as you remove from the oil. 

To make the buttered peas...

Add the butter to a medium-sized saucepan over a low heat and add the onion to the melted butter. Cook for 4-5 minutes, stirring regularly until soft and translucent. Add the frozen peas to the pan and season well with salt and pepper, cook for 5 minutes. At the last minute, stir through the watercress so it wilts slightly.

To serve... 

Heat a large frying pan to a high heat and add 1 tablespoon of vegetable oil. Add the gammon steaks to the pan and allow to colour on one side for 4-5 minutes; flip and repeat on the other side. Once cooked, remove from the pan and allow to rest. Reduce the heat to low and add butter to the pan and heat until it foams. Crack in the eggs and fry while basting with butter for 2-3 minutes until the white is fully set but the yolk is still runny. Put the rested gammon on a warm plate followed by a helping of buttered peas, plenty of triple cooked chips and a perfectly fried egg.