Ham, egg and chips

Ham, egg and chips
  • Serves: 4
  • Prep: 15 mins
  • Cook: 35 mins

Enjoy this version of a true British classic for a substantial family meal.


  • 675g (1 1/2 lb) potatoes, scrubbed and cut into thick wedges
  • 3 tablespoons of oil
  • 4 lean bacon chops, any fat snipped at even intervals
  • 2 tomatoes, halved
  • 4 large British Lion eggs
  • salt and freshly ground black pepper


  1. Preheat the oven to Gas Mark 6/200C/400F. Toss the potatoes in the oil and season lightly with salt and pepper. Transfer to a large roasting tin and bake for 20 minutes, turning halfway through the cooking time.
  2. Give the tin a good shake and move the potatoes to one end. Add the bacon chops and return to the oven for a further 8 minutes. Turn the chops, add the tomato halves and break the eggs into the tin. Sprinkle with a little black pepper. Return to the oven for 3-5 minutes or until the bacon is cooked and the eggs are just set.

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