Ham, Fried Duck Egg and Triple Cooked Chips

Tom Kerridge elevates a classic with homemade triple-cooked chips, buttery glazed ham, and perfectly fried duck eggs.

Dinner Meat British Classic Triple Cooked Chips

Estimated Nutrition

Calories

1063.2

kcal / serving

4252.8 kcal total

Carbs

114.1g

per serving

456.4 g total

Fat

54.6g

per serving

218.4 g total

Protein

28.9g

per serving

115.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

piece

Duck Eggs

Meat

slice

Ham

Thick slices, good-quality

NutsSeeds

unit

Salt

To taste

unit

Black Pepper

Freshly ground, to taste

tbsp

Parsley

Chopped, fresh

OilsFats

Vegetable Oil

For deep-frying

Vegetables

piece

Potatoes

Large, suitable for chipping, ends trimmed and cut into chips

Method

Boil potatoes in salted water for 6 minutes until tender then drain.

Fry the chips at 140°C for 10 minutes and drain on kitchen paper.

Reheat oil to 180°C and fry chips for 5 minutes until golden and crisp.

Drain chips on kitchen paper and season with salt.

Boil 1cm of water in a pan, melt the butter, and add ham slices.

Cook ham for 2 minutes then plate and season with pepper.

Fry duck eggs in vegetable oil until cooked to your preference.

Serve eggs and ham with chips and garnish with chopped parsley.