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Eggs Benedict Fries

Staff Writer
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.

Click  here to see 15 Over-the-Top Fry Recipes

Deliver Ingredients


  • 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.

Eggs Benedict Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Eggs Benedict Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.