Posh Egg and Chips

Summer peas are a treat by themselves...

However, the frozen kind are very nearly as good due to modern freezing methods meaning the sugar doesn't turn to starch, plus there's no time consuming podding to undertake. If you're like me and my mother, you'll enjoy the podding process - it's like picking your own berry fruit - one for the basket, one for your mouth, if you have a busy life or just can't be bothered then buy the frozen kind, pre podded peas, even at this time of year, just won't be as good from the supermarket as the frozen kind will be all year.

You won't have the opportunity to make pea-pod wine but your life may be less hectic and they'll be much tastier, as well as being available all year.

Enough of the pea eulogy. What I've done here is make something simple but feastingly delicious and a touch special. The wine and stock in the peas add a richness along with the pig fat and, depending on how you cook your eggs, the yolk mixing with these flavours being picked up by my flavoursome-but-healthy home-made chips is a real treat for the palate.

Any kind of pig product would work well here, I just happened to have some prosciutto style cured ham in the fridge after a food heavy visit from the Italian in-laws. White wine works well but experiment with red or even some fizz if you're feeling a bit decadent, it is posh after all.

Posh Egg and Chips

2 large or 4 medium potatoes

1/2 litre of half and half white wine and stock

400g peas

1 onion

2 cloves garlic, finely chopped

2 tbsp olive oil 

2 eggs

100g pork product (cured is best) shredded or pulled apart

Salt and pepper

Heat the oven to 200C/Gas Mark 6

Cut the potatoes length-ways and slice into chips, i leave the skin on, if you want to peel, go ahead. Season liberally with the salt and pepper and mix with 1 tbsp olive oil and place in a non-stick baking tray.

Place in the oven and every shake every 10 minutes to get an even browning. Bake to your personally preferred crispiness. 

Meanwhile, in a large heavy based frying pan fry the onion and garlic slowly until sweet and translucent, then add the cured pork and turn the heat down and allow the fat to render but the meat should not crisp.

Add the peas and stir thoroughly, then add the stock and wine mix and boil vigorously for 5 minutes.

Crack the eggs on a turn the heat down, you still want to have some liquid in the pan, but not too much, and cook until done to your satisfaction.

Plate up with one egg each and serve with the chips on the side.