Grilled Gammon Steaks, Poached Egg, Parsley & Broccoli Sauce

Ingredients Serves 4 367 calories per serving

◆ 4 fresh gammon (or bacon loin) steaks (approx 500g in all)

◆ A little vegetable oil to brush the steaks

◆ 4 medium eggs

◆ 2tsp mild vinegar

For the parsley and broccoli sauce: ◆ 500ml whole milk

◆ 1tsp onion granules

◆ 45g butter

◆ 40g plain flour ◆ a good handful of fresh parsley (ie one 25g packet), chopped

◆ 200g broccoli, cut into small florets, stems chopped

◆ Salt and freshly ground black pepper 1

First make the sauce. Put the milk, onion granules and parsley stalks into a saucepan and slowly bring to the boil. Remove from heat and leave for the flavour to infuse for about 10min.

2

Cook broccoli until tender in boiling salted water (about 4min) and throw in the parsley. Let it sit in the water for 1min then strain through a sieve.

Set aside.

3

Preheat the grill to high. Melt the butter in a heavy saucepan, stir in the flour and cook, stirring, for 1min. Remove from the heat. Strain in the infused milk and mix well. Return sauce to the heat and stir until boiling, then simmer for 2-3min. Stir in strained broccoli and season to taste. If you like, blitz the sauce with a stick blender. Keep warm.

4

Fill a medium pan with boiling water and put on the hob, bring to a boil.

5

Arrange the steaks on the grill pan, brush or spray with a little oil and grill according to pack instructions and thickness. Keep warm.

6

Add the vinegar to the boiling water, break the eggs into cups, slide each egg into the bubbling water, then turn down to a bare simmer. Poach for about 4min (they should still be soft in the centre). Lift out and drain on kitchen paper.

7

Serve gammon topped with an egg, with the sauce and some oven chips or boiled new potatoes.