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Ingredients
- Ripon Cathedral gammon steak slices
- 2 free range eggs
- Schmaltz to cook
- Watercress
- F&Co chips to serve
- F&Co Black garlic ketchup
Method
- To make the ketchup place all ingredients except the chilli into a non corrosive saucepan, bring to the boil then simmer for 15 minutes until the pineapple is tender.
- Blend until smooth, pass if desired through a fine sieve then fold through the diced chilli.
- Remove the gammon from packaging.
- Heat a non stick frying pan over high heat then add a few drops of schmaltz. When very hot add the fry on both sides 3 to 4 minutes in total, remove and keep warm.
- In the same pan add a teaspoon of schmaltz and over a medium heat fry the eggs, until the whites are set and the yolks still runny.
To serve:
- Serve with chips and watercress, alongside a dollop of black garlic ketchup.
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