Egg Mushroom Sauce Fries
**Ingredients:
**For the Fries:
- 4 medium russet potatoes (or 1 bag frozen fries)
- 2 tbsp oil
- Salt & pepper, to taste
**For the Mushroom Sauce:
- 1 tbsp butter
- 1 tbsp olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced (button or cremini)
- 1 tbsp flour
- 1/2 cup vegetable or chicken broth
- 1/2 cup heavy cream (or milk for lighter version)
- Salt & black pepper, to taste
- 1/4 tsp thyme (optional)
**For the Eggs:
- 2–4 eggs (fried or poached, depending on how many servings)
- Salt & pepper, to taste
**Optional Toppings:
- Grated Parmesan or shredded cheese
- Chopped parsley or green onions
- Chili flakes or hot sauce
**Directions:
1. Prepare the Fries:
- If using fresh potatoes: Cut into fries, soak in water for 30 min, drain, pat dry.
- Toss with oil, salt, and pepper. Bake at 425°F (220°C) for 30–40 min or air-fry until crispy.
- If using frozen fries: Cook as directed.
2. Make the Mushroom Sauce:
- In a skillet, heat butter and olive oil over medium heat. Sauté onions and garlic until fragrant.
- Add mushrooms and cook until softened and browned.
- Sprinkle flour over mushrooms, stir for 1 min.
- Gradually pour in broth, stirring constantly. Add cream and let simmer until thickened. Season with salt, pepper, and thyme if using.
3. Cook the Eggs:
- Fry or poach eggs to your preference. Season with a pinch of salt and pepper.
4. Assemble:
- Pile fries on a plate, spoon over warm mushroom sauce, and top with a fried or poached egg.
- Garnish with herbs, cheese, or spice if desired.
**Servings: 2–4
**Estimated Calories: ~400–600 per serving (depending on portion and add-ons)