ham egg and chips

Andrew Jones

Andrew Jones

8th December 2010
Andrew Jones

ham egg and chips

Ham, Egg & Chips
5J Jabugo ham with poached duck egg, parsnip chips & red pepper essence


  • Ingredients
  • 4 duck eggs
  • 500g Parsnips
  • 100g quince jelly
  • 200g wood roast peppers
  • 300g hand carved 5j Jabugo ham
  • 50ml white wine vinegar
  • 50g castor sugar
  • 200g pea shoots
  • 75g onion flower
  • 4 leafs of gold
  • Oil for frying
  • Salt and pepper


Poach duck egg in a ring 5cm x 5cm until white sets and yolk is still runny approx 6 mins
Cut quince jelly into discs 5cm x 3mm.
Peel the parsnips then carry on peeling them until you reach the core, fry the peelings at 140oC until crisp and golden.
Cook the wood roasted pepper for 5 minutes with sugar and white wine vinegar then puree and pass.
Place the duck egg in centre of plate put the disc of quince jelly on top, put a line of red pepper purée to the side of the egg, season the egg with salt and pepper, scatter a few of the parsnip crisps, lay over the ham, then finish with pea shoots and onion flowers.

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