Gammon and Potato Stacks
225g/8oz potatoes, cut into chunks
150g/5oz baby spinach leaves
1 tbsp half-fat crème fraîche
4 spring onions (scallions), finely chopped
2 x 125g/4oz lean gammon steaks, all visible fat removed
2 medium eggs
salt and ground black pepper
1 Boil the potatoes in a pan of lightly salted water until cooked but not mushy. Drain well.
2 Put the spinach in a colander and pour boiling water over it. Press down with a saucer to squeeze out any liquid, then chop it finely.
3 Mash the potato with the crème fraîche and stir in the spinach and spring onions. Season with salt and pepper. Using your hands, shape into 2 round patties.
4 Lightly spray a non-stick frying pan with oil and cook the potato cakes over a low heat for 5 minutes each side, or until crisp and golden. Remove and keep warm.
5 Preheat the grill (broiler) to hot and grill (broil) the gammon steaks for 4–5 minutes each side until cooked.
6 Meanwhile, break the eggs into a pan of simmering water and cook until the whites are set but the yolks are still runny.
7 Serve each potato cake topped with gammon and an egg.