- Serves: 3
- Cook Time: 20 minutes
- Prep Time: 15 minutes
- Effort: easy
- 3 small gammon steaks, about 1cm thick
- 2 small red onions, cut into wedges
- 2 tbsp olive oil
- 6 large flat mushrooms, such as Portobello, stalks trimmed
- 3 sage leaves, torn
- large pinch of sea salt
- 3 bunches of small tomatoes, n the vine
- 3 eggs
- 1 tbsp vinegar
- 3 small granary rolls, warmed, to serve
1. Preheat the oven to 190°C/gas 5.
2. Place the gammon steaks and onion wedges on a large shallow roasting tray. Drizzle ½ tablespoon of the oil over the onions. Roast for 6 minutes.
3. Add the tomatoes (keep them on the vine) and mushrooms. Sprinkle the sage over the mushrooms and sea salt over the tomatoes. Pour the remaining oil over both and roast for a further 10-12 minutes until cooked.
4. Meanwhile, bring a large saucepan of water to the boil. Add a splash of vinegar. One at a time, crack eggs into a cup and slip gently into the boiling water. Reduce to a simmer and poach for 3-4 minutes.
5. Using a perforated spoon, carefully lift the eggs from the water and place on paper towel to blot up excess moisture.
6. To serve, place a gammon slice, an egg and two mushrooms on warmed plates. Add a bunch of tomatoes and a couple of onion wedges per person. Serve the warm granary roll on the side.
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