Egg Mushroom Sauce Fries (Print Format)
Golden fries smothered in creamy mushroom sauce, topped with runny eggs and fresh herbs for a hearty treat.
# Ingredients:
→ Fries
01 -
900 g russet potatoes, peeled and cut into 1 cm batons
02 -
3 tbsp olive oil
03 -
1 tsp garlic powder
04 -
1 tsp smoked paprika
05 -
½ tsp fine sea salt
06 -
¼ tsp 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 tbsp unsalted butter
10 -
2 cloves garlic, minced
11 -
1 shallot, finely diced
12 -
1 tbsp all-purpose flour
13 -
120 ml chicken or vegetable broth
14 -
60 ml dry Marsala wine
15 -
60 ml heavy cream
16 -
1 tsp fresh thyme leaves
17 -
Salt and freshly ground black pepper, to taste
18 -
Pinch of red pepper flakes
→ Eggs & Finishing
19 -
4 large eggs
20 -
2 tbsp 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 oven to 220°C (200°C fan). Toss potato batons with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated. Spread in a single layer on a parchment-lined baking tray.
02 -
Bake for 30–35 minutes, turning once halfway, until fries are golden brown and crisp. For frozen fries, follow package instructions. Transfer fries to a serving platter.
03 -
Melt butter in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned and liquid evaporates, about 8 minutes.
04 -
Reduce heat to medium. Add minced garlic and diced shallot, sauté for 2–3 minutes until fragrant.
05 -
Sprinkle flour over the mushroom mixture and stir for 1 minute to cook the flour. Deglaze skillet with Marsala wine, scraping up browned bits.
06 -
Whisk in broth, heavy cream, and thyme. Simmer for 4–5 minutes until sauce thickens and coats the back of a spoon. Season with salt, pepper, and red pepper flakes. Remove from heat and keep warm.
07 -
Heat butter or olive oil in a non-stick pan over medium heat. Crack in eggs and cook until whites are set and yolks remain runny, about 3–4 minutes.
08 -
Pile hot fries onto plates and spoon generous mushroom sauce over them. Top each with a fried egg. Sprinkle with parsley, green onions, and freshly grated Parmesan. Serve immediately with hot sauce.
# Tips:
01 -
Soak raw potato batons in cold water for 30 minutes and pat dry before roasting to ensure optimal crispness.
02 -
Mushroom sauce can be prepared in advance and gently reheated with added broth or cream to loosen consistency.
03 -
Use fresh eggs for tighter whites and runnier yolks to achieve the ideal saucy topping.