2 ratings

Eggs Benedict Fries

Jane Bruce

Sultry, buttery hollandaise, crisp ham, and a yolky poached egg isn’t quite the same experience as enjoying those three things over a toasted English muffin. We think you’ll agree about them being served over fries, as well.

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  • 4 egg yolks
  • 1 Tablespoon lemon juice
  • 1 stick butter, melted
  • Salt and black pepper, to taste
  • 1 1/2 Cup frozen fries, baked or deep-fried
  • 2 poached eggs
  • Cayenne pepper, for garnish


Place a small saucepan with an inch or two of water on the stove and bring to a boil. In a large metal bowl, whisk the egg yolks and lemon juice constantly until the egg yolks are light and frothy. Reduce the heat on the saucepan to a simmer and place the bowl of egg yolks on top, whisking constantly, until they begin to thicken. Slow begin to whisk in the melted butter until the sauce has become emulsified. Season with salt and pepper to taste.

Place the fries in a fry boat or a shallow bowl. Dress the fries with ¼ cup or more of the Hollandaise sauce. Top the fries with two poached eggs, and drizzle a little more of the sauce on top. Garnish with cayenne.