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Honeyed ham chop, egg & gherkin butter

A single serving of honeyed ham chop, egg & gherkin butter

Honeyed ham chop, egg & gherkin butter

Name: Honeyed ham chop, egg & gherkin butter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 2 tbsp vegetable oil; 2 bacon chops or gammon steaks (about 150g each), on the bone if you have the option; 1 tbsp honey; 2 eggs golden yolk work well; chips to serve; 50g butter; 2 gherkins diced; 2 tbsp malt vinegar; 1 tbsp chopped parsley

Tom Kerridge

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Serves 2

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 4.7 out of 5.3 ratingsRate

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Enjoy homemade ham, egg and chips, pub-style. As it’s a simple dish it needs to be done properly - learn from chef Tom Kerridge in this recipe

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp vegetable oil
2 bacon chops

or gammon steaks (about 150g each), on the bone if you have the option
1 tbsp honey
2 eggs

golden yolk work well
chips

to serve

For the gherkin brown butter

50g butter
2 gherkins

diced
2 tbsp malt vinegar
1 tbsp chopped parsley

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Nutrition: Per serving

kcal591
fat45g
saturates19g
carbs9g
sugars9g
fibre0g
protein36g
salt4.2g

Method

step 1

Heat the oven to 180C/160C fan/ gas 6. Heat 1 tbsp of the oil in an ovenproof frying pan, then sizzle the chops for 5 mins on both sides until golden. Put the pan in the oven for 10 mins. Meanwhile, prepare the ingredients for the gherkin brown butter and set aside. Remove the chops from the oven and put back on the hob over a medium heat. Drizzle with the honey and cook until starting to caramelise, basting and coating the chops in the glaze, then set aside.
step 2

Heat the remaining 1 tbsp oil in a frying pan, crack in the eggs and fry to your liking. Put the chops and eggs onto serving plates.
step 3

For the gherkin brown butter, work quickly, putting the frying pan back on the heat. Add the butter, let it melt and sizzle, then add the gherkins and vinegar, some black pepper, and stir in the parsley. Spoon over the eggs, and serve with chips on the side.

Recipe from Good Food magazine, November 2021

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A star rating of 4.7 out of 5.3 ratings

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