Fried Eggs And Fries
User Reviews
5
-
Prep Time
5 mins
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Cook Time
45 mins
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Servings
3
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Calories
616 kcal
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Course
Main Course
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Cuisine
Greek
Fried Eggs And Fries
Description
This recipe starts by cutting russet potatoes into sticks and parboiling them in salted water seasoned with apple cider vinegar, which helps the fries maintain their shape during baking. After parboiling and draining, the potatoes are tossed with olive oil and dried oregano then baked at high heat to develop a golden and crisp exterior while remaining tender inside. They are baked for two 20-minute phases, stirred in between for even cooking.
Eggs are gently fried in butter over low heat, covered to ensure the whites cook fully while yolks stay runny, creating a creamy contrast to the crispy fries. This gentle cooking method avoids browning or overcooking the eggs, preserving texture.
The combination serves as a flavorful and textural balance between the crunchy herb-seasoned fries and soft, runny yolked eggs. Sea salt and freshly ground black pepper are used to season the components to taste.
Substitutions for the potatoes include Yukon Gold or other varieties, and vinegar types can vary between apple cider, white wine, or other light vinegars, avoiding balsamic as it alters flavor. The recipe notes recommend that nutritional information is an estimate and varies with ingredient brands and preparation.
Ingredients
- 6 egg large
- ½ butter
- 3 russet potato
- ½ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- oregano dried
- salt sea salt
- black pepper freshly ground
Instructions
- Scrub and wash potatoes well.Cut potatoes into ¼- ½ inch / .5-1 cm-thick sticks.
- Heat the oven to 450° / 225°C
- Place a pot over medium heat, fill with water, two tablespoons apple cider vinegar, and a tablespoon of sea salt.
- When the water boils add the sliced potatoes and cook for ten minutes.
- Transfer the potatoes to a baking sheet with a slotted spoon.
- Pour the olive oil all over the potatoes and mix to cover. Sprinkle dried oregano all over.Bake potatoes in the oven for 20 minutes.
- Gently mix the potatoes with a spatula, and bake for another 20 minutes.
- Transfer the potatoes to a bowl, adjust the seasoning if you like, and serve next to fried eggs.
Fry the eggs
- Heat the butter in a medium nonstick skillet over low heat for 5 minutes. Crack an egg into a small bowl and add it to the skillet; repeat by adding another egg next to it. Cover with a tight lid and cook until the whites are set but the yolks are runny, 2 to 2 1/2 minutes. Slide the eggs out of the skillet onto a plate with oven fries. Season with salt and pepper and serve immediately.
Notes
- You can substitute russet potatoes with Yukon Gold or other potatoes you have on hand.
- Apple cider vinegar helps potatoes maintain shape during parboiling; white wine vinegar or similar can also be used, but avoid balsamic vinegar.
- Cooking eggs covered over low heat cooks whites without browning and keeps yolks runny.
- Season fries after baking with sea salt and freshly ground black pepper to taste.
- Nutritional information provided is an estimate and can vary based on products used.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 616 kcal
% Daily Value*
| Calories | 616kcal | 31% |
| Carbohydrates | 39g | 13% |
| Protein | 16g | 32% |
| Fat | 45g | 69% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 328mg | 109% |
| Sodium | 138mg | 6% |
| Potassium | 1017mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 481IU | 10% |
| Vitamin C | 12mg | 13% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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