Description
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.
Ingredients
Scale
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)