Egg mushroom sauce fries (Printable Version)

Crunchy fries with velvety mushroom sauce, runny eggs, fresh herbs, and Parmesan offer a comforting, layered flavor dish.

# Ingredients:

→ Fries

01 - Russet potatoes, scrubbed and cut into 1.25 cm thick batons
02 - Olive oil, extra virgin
03 - Garlic powder
04 - Smoked paprika
05 - Salt
06 - Freshly ground black pepper
07 - Frozen fries (optional shortcut)

→ Mushroom sauce

08 - Mixed mushrooms (cremini and shiitake preferred), thinly sliced
09 - Butter
10 - Fresh garlic, minced
11 - Shallot, diced
12 - All-purpose flour
13 - Dry Marsala or dry white wine
14 - Chicken or vegetable broth, low sodium
15 - Heavy cream or half and half
16 - Fresh thyme sprigs
17 - Red pepper flakes
18 - Salt
19 - Freshly ground black pepper

→ Toppings

20 - Eggs, fresh
21 - Fresh parsley, chopped
22 - Green onions, sliced
23 - Parmesan cheese, freshly grated
24 - Hot sauce (optional)

# Steps:

01 - Scrub russet potatoes and cut into uniform 1.25 cm batons. Thoroughly pat dry with a clean towel to remove moisture for optimal crispiness.
02 - Toss potato batons with extra virgin olive oil, garlic powder, smoked paprika, salt, and freshly ground black pepper. Arrange in a single layer on a parchment-lined baking tray. Bake at 230°C for 25 to 35 minutes, flipping and shaking halfway to ensure even browning and crispness.
03 - Wipe mushrooms clean and slice thinly. Melt butter in a heavy skillet over medium heat. Add mushrooms and cook undisturbed for 5 minutes to develop golden edges. Stir and continue cooking for 3 minutes until deeply browned to enhance umami.
04 - Add minced garlic and diced shallot to mushrooms; sauté for 1-2 minutes until fragrant. Sprinkle flour evenly and stir constantly for 1 minute to eliminate raw taste. Deglaze pan with dry Marsala wine, scraping browned bits from the pan.
05 - Whisk in broth, heavy cream, fresh thyme, salt, freshly ground black pepper, and red pepper flakes. Simmer gently for approximately 5 minutes until sauce thickens enough to coat the back of a spoon. Keep warm.
06 - Heat butter or olive oil in a nonstick skillet over medium heat. Crack eggs gently and cook until whites are set but yolks remain soft and runny, about 2 to 4 minutes. Adjust timing to preferred doneness.
07 - Pile crispy fries on plates and ladle generous mushroom sauce over them. Top with fried eggs. Garnish with fresh parsley, sliced green onions, grated Parmesan cheese, and a drizzle of hot sauce if desired. Serve immediately.

# Notes:

01 - Patting fries dry before roasting ensures maximum crispiness. Slow browning of mushrooms intensifies flavor. Fresh eggs yield the best texture and yolk consistency. For dairy-free or vegan adaptations, substitute butter with olive oil and heavy cream with plant-based cream alternatives.

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