Ham, Egg and Chips: My Pre-pub Supper

Ingredients: 4 large baking potatoes, peeled and cut into large finger-sized chips * 8 tbsp sunflower oil * 0,5 tsp sweet paprika* 0,5 tsp cayenne pepper * 4 thick slices of ham * 4 eggs * piccalilli, brown sauce or tomato ketchup, to serve (optional)

Well, this food going on a with my friends. Why? Drinking on an empty stomach is a really bad idea, so I fill it with this simple but delicious, though a bit fatty, dish. Yes, ham, egg and chips is my best

and I have to change it. So let’s get to it! First, heat the oven to 200°C. Then cut the potatoes into

put in a pan of salted water and bring to a boil. Simmer for about five minutes until softened slightly, then drain and leave to dry for a few minutes.

Pour six tablespoons of the oil into a shallow baking tray and place it in the oven to heat for a couple of minutes. Meanwhile, toss the chips with the sweet paprika, cayenne pepper, and some salt. Carefully tip the chips into the hot oil and return the tray to the oven to cook for about 30 minutes,

before turning them halfway through the process.

As the chips are cooking, heat a large griddle pan. Fry the ham slices for a few minutes on each side until they are hot and have griddle lines on both sides. Transfer to a plate and cover with a foil to keep warm. Fry the four eggs in a pan in a splash of the remaining oil. Remove from the pan before the egg whites begin to crisp.

Top each slice of ham with an egg and serve with the oven chips and piccalilli. Enjoy your meal and night out!