Ham, egg and chips of the lower fat variety

Ham, egg and chips of the lower fat variety


Everyone thinks of ham, egg and chips as a truckers' meal, in a lay-by diner somewhere (or at least, that's what I think of). That said, it's not actually inherently a bad meal for you, if you do your chips right. SO, here's how to make it low fat, syn free styley.  

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This serves two, and is syn free, depending on how you cook your chips and ham (see below). You will need a good non-stick baking tray and frying pan. 


Enough ham for two people with the fat removed (I prefer to get a gammon joint and cook it, but you can also use gammon steaks, or ask for thickly sliced ham from the deli). 

2 large, or 3 medium sized potatoes, maris piper are a good option but most larger varieties work fine 


2 free range eggs

Watercress or other salad of your choice 


1. Preheat your oven to 180 degrees. 

2. While it's preheating, prepare your potatoes. I usually leave the skins on but you can remove them by peeling if you wish. Slice into chip size, chunkier works best around an inch in width and 4 inches in length. You don't need to par or pre-boil, or oil them, nor season them at this stage. 

3. Spray a baking tray with frylight and lay each chip down in its own spot. Bake for 20 minutes before turning each chip individually and baking for another 15-20 minutes until brown. You can season them afterwards if you wish, I usually just go for a dash of salt and vinegar when on the plate! 

4. When the chips look nearly ready, warm up your ham if you wish (I usually serve it cold) and fry your eggs in a non stick frying pan with frylight. 

5. Serve everything immediately with a salad on the side, I used watercress. 

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