Ultimate Egg Mushroom Sauce Fries (Printable Version)
Crispy fries, creamy mushroom sauce, and golden eggs unite for the ultimate comfort craving.
# Ingredients:
→ Fries
01 -
900 g russet potatoes (3–4 large), peeled and cut into 1 cm batons
02 -
3 tablespoons olive oil
03 -
1 teaspoon garlic powder
04 -
1 teaspoon smoked paprika
05 -
1/2 teaspoon fine sea salt
06 -
1/4 teaspoon freshly ground black pepper
07 -
Alternatively, 1 bag (approx. 750 g) frozen fries
→ Mushroom Sauce
08 -
225 g mixed mushrooms (button, cremini, shiitake), sliced
09 -
2 tablespoons unsalted butter
10 -
2 cloves garlic, minced
11 -
1 shallot, finely diced
12 -
1 tablespoon all-purpose flour
13 -
120 ml chicken or vegetable broth
14 -
60 ml dry Marsala wine
15 -
60 ml heavy cream
16 -
1 teaspoon fresh thyme leaves
17 -
Salt and freshly ground black pepper, to taste
18 -
Pinch red pepper flakes
→ Eggs & Finishing
19 -
4 large eggs
20 -
2 tablespoons unsalted butter or olive oil for frying
21 -
Handful fresh flat-leaf parsley, chopped
22 -
2 green onions, thinly sliced
23 -
Parmesan cheese, freshly grated, for topping
24 -
Hot sauce, to serve
# Steps:
01 -
Preheat the oven to 220°C (200°C fan) and line a large baking tray with parchment paper. Toss the potato batons with olive oil, garlic powder, paprika, salt, and pepper, ensuring even coating. Arrange in a single layer on the tray.
02 -
Bake for 30–35 minutes, turning once halfway, until fries are deep golden and crisp. For frozen fries, bake as per package instructions. Transfer to a serving platter.
03 -
While fries are baking, melt butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and their liquid has evaporated, about 8 minutes.
04 -
Reduce heat to medium, add minced garlic and shallot, and sauté for 2–3 minutes until fragrant. Stir in flour and cook for 1 minute. Deglaze with Marsala wine, scraping up any browned bits.
05 -
Whisk in broth, heavy cream, and thyme. Simmer until thickened, 4–5 minutes. Season with salt, pepper, and red pepper flakes. Remove from heat and keep warm.
06 -
Heat butter or oil in a non-stick pan over medium heat. Crack in the eggs and fry until the whites are set and yolks remain runny, about 3–4 minutes.
07 -
Top the hot fries with generous spoonfuls of mushroom sauce. Place a fried egg over each portion. Sprinkle with chopped parsley, green onions, and freshly grated Parmesan. Serve immediately with hot sauce.
# Notes:
01 -
For optimal crispness, soak raw potato batons in cold water for 30 minutes and pat dry before roasting.
02 -
If desired, mushrooms can be sautéed in advance and gently reheated.