Slimming World Grilled Gammon with Egg, Tomato Salsa, Chips and Peas

INGREDIENTS

• 600g floury potatoes, cut into chips
• Low-calorie cooking spray
• 4 lean gammon steaks, visible fat removed
• 4 eggs
• 225g peas

For the salsa:

• 120g rocket, roughly chopped
• 250g tomatoes, finely chopped
• 3 spring onions, finely chopped
• Juice of 1 lime

METHOD

1. Preheat your oven to 200°C/fan 180°C/gas 6. Boil the chips for 3-4 minutes, then drain well, return to the pan and cover. Lightly shake to roughen up the chips’ edges and arrange on a non-stick baking tray in a single layer. Spray with low-calorie cooking spray, season and bake for 20-25 minutes, or until golden.
2. While they’re cooking, mix together all the salsa ingredients. Cover and set aside. Spray a griddle pan with low-calorie cooking spray and put it over a high heat until smoking hot. Add the gammon and cook for 5 minutes on each side, or until cooked through.
3. Spray a non-stick frying pan with low-calorie cooking spray and put it over a medium-high heat. Crack in the eggs and fry for 3-4 minutes, or until cooked. Boil the peas for 3-4 minutes. Divide the chips, gammon and peas between 4 plates. Top each gammon steak with a fried egg and a spoonful of salsa. Finish with a twist of salt (on the chips) and black pepper.