Photo: Joseph Gonzalez
Gammon & eggs (with Nanny Betty)
13 ingredients
2
openrecipes
This is a bit of a British classic, but I'm taking it up a notch and promoting it from a simple brunch to a good lunch or dinner. Flattening the gammon as it cooks means it gets great colour and character, and the mustard gives it a good bit of attitude. Give it a try.
Estimated Nutrition (whole recipe, rough)
546
Calories
13g
Protein
20g
Fat
87g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 300 g red-skinned baby potatoes
- sea salt
- freshly ground black pepper
- olive oil
- 1 heaped teaspoon runny honey
- juice of ½ lemon
- extra virgin olive oil
- 2 large handfuls watercress
- 1 apple
- 1 heaped tablespoon English mustard powder
- 2x1 cm thick slices higher-welfare blue leg gammon
- a few sprigs fresh rosemary
- 2 large free-range eggs
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes