| Level: | Intermediate |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 1 serving |
Ingredients
- Peanut oil, for frying
- 1 potato
- 2 organic, free-range eggs
- 2 tablespoons finely chopped fresh parsley
- 2 cloves fresh garlic, finely minced
- Sea salt
- Smoked paprika, as needed
- Freshly ground black pepper
Instructions
- Fill up a large pot halfway with peanut oil and place over medium heat. Bring a small pot of water to a rolling boil. Cut the potato into long strips like French fries.
- Gently add the eggs to the boiling water and cook for 6 minutes. Drain and run the eggs under cold running water to stop the cooking process.
- When bubbles start to form in the peanut oil, drop in the potato strips and cook until golden brown. Lift the potatoes out of the oil and drain on a tray lined with paper towels. Toss them in a large bowl with the parsley and garlic with a pair of tongs. Add some sea salt and smoked paprika and continue to toss.
- Place the eggs in egg cups (with the large ends in) and arrange the fries on a small plate on the side. Tap the tops of the eggs and peel away the shells. Cut away the tops of the egg whites. Sprinkle with sea salt and pepper. Dip the fries into the yolks!
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 719 |
| Total Fat | 56 g |
| Saturated Fat | 11 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 5 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 320 mg |
| Sodium | 839 mg |
Reviews
So easy and she explained the method so well.
I love your story behind the recipe, as it brought me back to my childhood home also! My mother formed a special occasion for this recipe that became sealed in stone!