Egg Fries Mushroom (Printable Recipe)

Crunchy fries, lush mushroom sauce, and sunny eggs come together for a next-level comfort fix.

# Ingredients You'll Need:

→ Fries

01 - One bag (roughly 750 g) frozen fries, if you’re in a hurry
02 - 3 to 4 big russet potatoes (900 g), peeled and cut into thick sticks—about 1 cm wide
03 - 3 tablespoons olive oil
04 - 1 teaspoon garlic powder
05 - 1 teaspoon smoky paprika
06 - 1/2 teaspoon fine sea salt
07 - 1/4 teaspoon cracked black pepper

→ Mushroom Sauce

08 - A pinch of red pepper flakes
09 - 225 g assorted mushrooms—think button, cremini, or shiitake—sliced up
10 - 2 tablespoons unsalted butter
11 - 2 garlic cloves, chopped small
12 - 1 shallot, diced fine
13 - 1 tablespoon plain flour
14 - 60 ml heavy cream
15 - 120 ml chicken or veggie broth
16 - 60 ml Marsala wine, dry kind
17 - 1 teaspoon fresh thyme leaves
18 - Salt and black pepper, add as you like

→ Eggs & Finishing

19 - 4 eggs, large ones
20 - Parmesan cheese (the fresh stuff), grate to taste for topping
21 - Hot sauce for serving, if you want a kick
22 - A handful fresh parsley, chopped up
23 - 2 green onions, sliced up thin
24 - 2 tablespoons butter or olive oil, for frying eggs

# Steps to Follow:

01 - Lay the hot fries on plates or a platter. Heap on the mushroom sauce, then slide a fried egg right on top of each. Finish by scattering over green onions, parsley, and as much Parmesan as you like. Pass the hot sauce and dig in while everything’s piping hot.
02 - Melt butter or warm oil in a nonstick frying pan over medium. Crack your eggs in and let cook until the edges are crisp and the yolks are still soft—should take about 3 or 4 minutes.
03 - Pour in broth and heavy cream, then toss in thyme. Let it bubble and thicken for about 4 to 5 minutes. Sprinkle on some salt, black pepper, and a bit of chili flakes. Take off the heat and keep it warm.
04 - With the heat at medium now, toss in the garlic and shallot and let them get soft and smell good, 2 or 3 minutes. Stir in the flour for a minute to make things rich, then add Marsala wine and scrape up any tasty browned bits.
05 - While fries bake, put the butter in a big skillet on medium-high. Add the mushrooms and cook them, stirring now and then, until they're golden and the liquid disappears. That'll take about 8 minutes.
06 - Bake for 30 to 35 minutes, flipping your fries about halfway. You want them crunchy and deep golden. For frozen ones, just do what the package tells you. Once done, move the fries to a platter so they’re ready.
07 - Set your oven to 220°C (or 200°C if it’s got a fan) and cover a big baking tray with parchment. Mix together the potato sticks, oil, garlic powder, paprika, salt, and pepper in a bowl so everything’s got a good coat. Spread them out in a single layer on the tray.

# Extra Tips:

01 - To get super crispy fries, soak your potato sticks in really cold water for half an hour, then dry them off before baking.
02 - If it helps you save time, you can cook up the mushrooms ahead and just warm them back up later.

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