Ultimate Egg Mushroom Sauce Fries (Printer-Friendly)

Crisp fries topped with creamy mushroom sauce and runny eggs. Finished with herbs, parmesan, and a hint of spice.

# What You'll Need:

→ Fries

01 - 1 kg russet potatoes, scrubbed and cut into 1.25 cm batons
02 - 2 tablespoons extra virgin olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon sea salt, or to taste
06 - 0.5 teaspoon freshly ground black pepper
07 - Alternatively: 1 kg frozen fries of choice

→ Mushroom Sauce

08 - 250 g mixed mushrooms (cremini, shiitake, or button), cleaned and thinly sliced
09 - 2 tablespoons unsalted butter
10 - 2 cloves garlic, minced
11 - 1 medium shallot, finely diced (or half a small onion)
12 - 2 tablespoons all-purpose flour
13 - 250 ml low sodium chicken or vegetable broth
14 - 60 ml dry white wine or Marsala
15 - 80 ml heavy cream or half-and-half
16 - 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
17 - 0.5 teaspoon red pepper flakes, optional
18 - Freshly ground black pepper and sea salt, to taste

→ Topping and Garnishes

19 - 4 large eggs, ideally free-range and fresh
20 - 1 tablespoon unsalted butter or olive oil, for frying eggs
21 - 3 tablespoons fresh parsley, roughly chopped
22 - 2 green onions, thinly sliced
23 - 30 g Parmesan cheese, freshly grated
24 - Hot sauce, to taste

# Steps to Follow:

01 - Rinse and scrub potatoes, then cut into even batons approximately 1.25 cm thick. Pat dry with a clean towel to remove excess moisture for optimal crispness.
02 - Toss potatoes with olive oil, garlic powder, smoked paprika, salt, and black pepper until fully coated. Arrange fries on a parchment-lined baking sheet in a single layer. Roast in a preheated oven at 230°C, shaking and flipping halfway, until golden and crisp, approx. 25–35 minutes. Alternatively, bake or air-fry frozen fries per package instructions.
03 - While fries cook, heat butter in a large skillet over medium heat. Add sliced mushrooms and cook undisturbed for 5 minutes to develop color. Stir and cook an additional 3 minutes until deeply browned.
04 - Add minced garlic and shallot to the mushrooms; sauté for 1–2 minutes until fragrant. Sprinkle flour over the mixture, stir to coat evenly, and cook for another minute. Gradually whisk in broth and wine, scraping any browned bits. Simmer, stirring frequently, until sauce thickens, about 5 minutes. Stir in cream, thyme, red pepper flakes, and season with salt and black pepper. Taste and adjust seasoning as needed. Keep sauce warm over low heat.
05 - In a nonstick skillet, heat butter or oil over medium heat. Gently crack in eggs, frying until the whites are set with edges crisp and yolks runny, approximately 2–4 minutes. Remove from heat.
06 - Distribute hot fries onto plates. Spoon mushroom sauce liberally over fries. Top with fried eggs. Scatter chopped parsley, sliced green onion, and freshly grated Parmesan over each portion. Finish with a drizzle of hot sauce, if desired. Serve immediately.

# Extra Suggestions:

01 - Pat potatoes thoroughly dry after cutting to achieve maximum fry crispness.
02 - Allow mushrooms to brown deeply without stirring for optimal umami and aroma.
03 - Vegetarian adaptation: use vegetable broth; for dairy-free versions, substitute olive oil for butter and coconut or plant-based creamer for cream.
04 - Store mushroom sauce and fries separately to maintain texture; reheat fries in the oven or air fryer.

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