Ultimate Egg Mushroom Sauce Fries

What the heck is this?

So I stumbled on this magical combo a few years back after a late night out when I raided my fridge and had the munchies BAD. I had some leftover fries, mushrooms that were about to go bad, and eggs. In my slightly altered state (no judgment), I threw it all together and OH MY GOD. It’s basically crispy fries topped with this rich, silky mushroom gravy situation, and then a runny egg on top that coats everything in liquid gold when you break into it. It’s the ultimate hangover cure, comfort food masterpiece, or “impress the heck out of your friends” brunch dish. Trust me, this is the kinda food that makes people spontaneously propose marriage.

Why You’ll Love This Recipe

• It’s the perfect combo of crispy, savory, umami, and that magical runny egg yolk that makes EVERYTHING better.
• Looks fancy as hell but is actually pretty simple to throw together.
• Works for breakfast, lunch, dinner, drunk food, hangover food… basically anytime food.
• Most of these ingredients are probably already lurking in your kitchen.
• The mushroom sauce is so good you’ll want to put it on EVERYTHING.
• It’s customizable based on whatever you have on hand (more on that later).
• Every single person I’ve made this for has become obsessed. My buddy Dave requests it every time he comes over, and the man doesn’t even like mushrooms normally.

The Good Stuff You’ll Need

For the Fries:

• 2 lbs russet potatoes (about 3-4 big ones)
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika (smoked if you have it)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• OR a bag of frozen fries if you’re not feeling ambitious (no shame in the frozen game)

For the Mushroom Sauce:

• 8 oz mushrooms (button, cremini, shiitake, or a mix – whatever you’ve got)
• 2 tablespoons butter
• 2 cloves garlic, minced (or 4 if you’re like me)
• 1 shallot, finely diced (or 1/4 onion if that’s what you have)
• 1 tablespoon flour
• 1/2 cup chicken or vegetable broth
• 1/4 cup marsala wine (or any dry-ish wine hanging around)
• 1/4 cup heavy cream (or half & half in a pinch)
• 1 teaspoon fresh thyme leaves (or 1/4 teaspoon dried)
• Salt and pepper to taste
• Pinch of red pepper flakes (optional but recommended)

For the Eggs & Finishing:

• 4 eggs
• 2 tablespoons butter or oil for frying
• Handful of fresh parsley, chopped
• 2 green onions, sliced
• Parmesan cheese for grating over top
• Hot sauce (optional but who are we kidding, it’s necessary)

PIN IT

Let’s Do This

If Making Homemade Fries (45 minutes):

1. Preheat your oven to 425°F. Line a baking sheet with parchment (or don’t, I’m not the boss of you, but it makes cleanup easier).
2. Wash your potatoes and decide: peeled or unpeeled? I go unpeeled because I’m lazy and like the rustic look, but you do you.
3. Cut potatoes into 1/4-inch sticks. Try to get them similar-ish in size so they cook evenly, but don’t stress about it.
4. Here’s the key step most people skip: Soak those potato sticks in cold water for at least 30 minutes (or up to overnight in the fridge). This pulls out excess starch and makes them WAY crispier. If you’re in a hurry, even 10 minutes helps.
5. Drain the potatoes and dry them REALLY well with kitchen towels. Like, get obsessive about it – water is the enemy of crispiness.
6. Toss them with the olive oil, garlic powder, paprika, salt, and pepper.
7. Spread them out on your baking sheet. The big secret: DON’T CROWD THE FRIES. Use two sheets if needed. If they’re too close, they steam instead of crisp.
8. Bake for about 30-35 minutes, flipping halfway through. They should be golden brown and crispy.

If Using Frozen Fries:

1. Follow the package directions, but cook them a bit longer than suggested for maximum crispiness. You want structural integrity for holding that sauce!

For the Mushroom Sauce (15 minutes):

1. While the fries are doing their thing, clean and slice your mushrooms. Not too thin – you want them to have some substance.
2. Melt butter in a skillet over medium-high heat. Once it’s foaming, throw in the mushrooms and DON’T TOUCH THEM for 2-3 minutes. Seriously. Step away from the pan. This is how they get that beautiful brown color instead of going all grey and sad.
3. Give them a stir and let them cook another 2-3 minutes until they’re golden brown. Add the garlic and shallot, cooking until fragrant (about 1 minute).
4. Sprinkle the flour over everything and stir constantly for about 30 seconds. It’ll look paste-like and weird, but trust the process.
5. Slowly pour in the broth while stirring continuously to avoid lumps. Then add the wine, scraping up any browned bits from the bottom of the pan (that’s pure flavor gold right there).
6. Let it simmer and reduce for about 3-4 minutes, then stir in the cream and thyme. Let it bubble gently until thickened to a gravy-like consistency. Season with salt, pepper, and red pepper flakes if using.
7. Lower the heat to keep it warm while you deal with the eggs.

For the Eggs (5 minutes):

1. Heat butter or oil in a non-stick skillet over medium heat.
2. Crack the eggs into the pan (work in batches if needed) and cook until the whites are set but the yolks are still runny. For sunny-side up, cover the pan for 1 minute to help the whites set without flipping.
3. If you prefer over-easy, carefully flip and cook for just 15-30 seconds more. The yolk MUST be runny for this dish – it’s basically part of the sauce.

Assembly (The Best Part):

1. Divide the hot fries among 4 plates (or pile them all on one plate if you’re not sharing, no judgment).
2. Ladle the mushroom sauce generously over the fries.
3. Top each serving with a perfect egg.
4. Sprinkle with parsley, green onions, and freshly grated parmesan.
5. Add a few dashes of hot sauce if that’s your jam.
6. Break into that yolk and watch it create a sauce from heaven.
7. Try not to moan inappropriately while eating.

Serving Suggestions

• This is honestly a meal on its own, but if you need to make it more “proper,” serve with a simple green salad and pretend you’re being healthy.
• For brunch, add a side of crispy bacon and some fresh fruit to balance all the richness.
• A cold, hoppy beer or bloody mary pairs perfectly if you’re doing this as a hangover cure.
• Coffee. Strong black coffee cuts through all the richness beautifully.
• For a dinner party, serve in individual cast iron skillets for maximum “wow” factor and to keep everything hot.

Switch It Up

• Breakfast Poutine Style: Use breakfast sausage gravy instead of mushroom sauce, and add cheese curds or shredded cheddar that gets all melty under the egg.
• Truffle Lovers: Add a tiny drizzle of truffle oil to the finished dish and replace half the mushrooms with wild mushrooms if you can find them.
• Loaded Baked Potato Version: Add crumbled bacon, shredded cheese, and a dollop of sour cream to the final dish.
• Asian-Inspired: Skip the marsala and use soy sauce and mirin in the mushroom sauce, then top with sesame seeds, sliced green onions, and sriracha.
• Breakfast for Dinner: Add crumbled breakfast sausage to the mushroom sauce and use duck fat to roast the fries.
• Vegetarian Deluxe: Add roasted red peppers and wilted spinach to the mushroom sauce for more veggie goodness.

Kitchen Wisdom

• If you’re cooking for a crowd, you can keep the fries warm in a 200°F oven while you prepare multiple batches of eggs.
• The mushroom sauce can be made a day ahead and reheated gently. You might need to add a splash more broth or cream to loosen it up.
• If you’re really feeling lazy but craving this, it works with good diner-style hash browns too.
• The quality of your eggs matters here since they’re a star component. Free-range eggs with those gorgeous orange yolks are worth the extra cost.
• Any leftover mushroom sauce is AMAZING on toast, chicken, steak, pasta… basically anything.

PIN IT

Questions People Actually Ask

Q: Can I make this vegetarian?
A: Super easy! Just use vegetable broth instead of chicken broth. The eggs and mushrooms provide plenty of umami so you won’t miss the meat flavors.

Q: I don’t have marsala wine. What now?
A: Any dry-ish wine works great (white or red), or you can use 1/4 cup more broth plus 1 teaspoon Worcestershire sauce and 1 teaspoon balsamic vinegar for a similar depth of flavor.

Q: I’m scared of cooking eggs with runny yolks. Help?
A: The fear is real. Lower heat is better for control. And remember, if you mess up and overcook them, just make another! Eggs are cheap and the world won’t end. Or honestly, even a soft scrambled egg on top is still delicious.

Q: Can I air-fry the fries?
A: ABSOLUTELY. That’s actually the best method if you have an air fryer. About 380°F for 15-20 minutes, shaking halfway through, will give you incredibly crispy fries.

Q: Any tips for making this faster on a weeknight?
A: Use frozen fries, pre-sliced mushrooms, and prep the sauce while the fries cook. The whole thing can come together in under 30 minutes.

Q: I hate mushrooms (who are you people?). Can I substitute something else?
A: You can make a similar sauce with caramelized onions, or do a simple gravy with broth and cream. But honestly, this dish is really about the mushrooms, so maybe try a different recipe if you’re fungus-averse.

Print