Eggs N Fries Food

EGGS N' FRIES

Steps:

• Melt butter in a skillet over medium heat. Cook and stir French fries in hot butter until browned and hot, 3 to 5 minutes. Add eggs and season with salt and black pepper; cook and stir until eggs are scrambled and set, 3 to 5 minutes.

HOME FRIES & EGGS STOVE-TOP CASSEROLE

Steps:

• Start out by microwaving your potatoes as you would for baked potatoes. If you have leftover baked potatoes, you can just use those.
• Once potatoes are cool enough to touch, cut into large cubes (if you prefer them without the skin, peel first) and set aside.
• Fry bacon (or sausage) over medium heat in a 12 inch non-stick pan. Remove and set aside on a paper towel to drain. When cool enough, crumble into pieces.
• Remove grease from pan and discard, but leave a tbs or so of the bacon grease. (If using sausage, remove all grease and add a bit of butter or spray with butter flavor Pam).
• Add cubed potatoes and salt/pepper to taste and cook over medium for a few minutes until undersides are brown. Flip over, stir in slices onions and smash mixture down a bit with a potato masher or the back of a spoon, so it fills the bottom of the pan.
• With a spoon, make 4 "holes" in the potatoes, evenly spaced, about 2.5 inches in diameter. If the potatoes are sticking at all or if the pan looks too dry, add a bit of butter to each hole, or a spray of Pam.
• Crack and drop an egg into each hole and cover pan. You may need to lower the heat a little depending on your stove. Cook covered until the egg whites are mostly set.
• Remove lid and sprinkle egg whites with crumbled bacon and then with the cheese.
• Replace cover and cook on low until cheese is melted and eggs are set. I sometimes throw a splash of water at the side of the pan to created steam right before I recover the pan and turn it to low.
• If it seems as if the underside of the "casserole" is getting overdone, I remove the pan from the heat and leave the lid on for a few minutes, so the top will continue to cook.

CHEESY FRIES WITH HAM AND EGG

Steps:

• Heat the oil to 325 degrees F in a large, deep pot over medium heat. Regulate the temperature with a candy thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Transfer to paper towels and dry well. Working in batches, fry the potatoes until they are cooked through and tender but have no color, 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. Transfer immediately to a paper-towel-lined baking sheet. Raise the temperature of the oil to 375 degrees F. Heat the olive oil in a small nonstick skillet over medium heat. Fry the egg sunny-side up until the whites are just set, 3 to 4 minutes. Working in batches, fry the fries a second time at 375 degrees F, until they are golden brown and crispy. Transfer immediately to paper towels and toss with salt. Transfer to a serving platter, smother with the Fontina Cheese Sauce and top with the egg. Garnish with chives.
• Place the butter and onions in a large saucepan, sprinkling with salt, and cook until soft and aromatic, 8 to 10 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, 4 to 5 minutes. Slowly whisk in the milk and season with salt. Bring to a boil, and then reduce to a simmer. Stir in the mustard and hot sauce and cook over low heat until the mixture is slightly thicker than heavy cream. Whisk in the fontina and Parmigiano-Reggiano to combine. Taste and adjust the seasoning with more mustard and hot sauce, if needed, adding a little more milk if the mixture seems too thick. Stir in the diced ham. The sauce should be very creamy and flavorful. Keep warm and reserve until the fries are ready.

STEAK N' EGGS WITH HOME FRIES

Steps:

• Rub the steak with the cut sides of the garlic. Brush the steak on both sides with the worcestershire sauce. season with salt and pepper. Set Aside at room temperature. quarter the potatoes, then cut into 1/4 inch thick slices.
• In frying pan heat 2 tbs. of the oil over med-high heat. Add the onion and potatoes. Cook tossing for 1 to 2 minutes to lightly coat the potatoes with oil. Then continue to cook, turning only occasionally until the slices are nicely browned, about 5 minutes, Season with salt and pepper. Remove to a bowl cover with foil.
• Wipe the pan clean, no need to rinse. Add the remaining oil to the pan and heat about 1 minute. Add the steak, cover, and cook undisturbed for 3 minutes, until browned on the bottom. Turn over, cover, reduce heat to medium, and cook until browned on the second side and rare in the center. set steak on cutting board. Pour off oil and wipe out the pan.
• Add the butter to the pan and set over medium heat. Cook eggs as you like. Slice steak in wide slices on an angle. Plate steak, eggs, and potatoes.

EGGPLANT FRIES

Steps:

• Preheat broiler. In a shallow bowl, whisk together eggs. In another shallow bowl, mix cheese, wheat germ and seasonings., Trim ends of eggplant; cut eggplant lengthwise into 1/2-in.-thick slices. Cut slices lengthwise into 1/2-in. strips. Dip eggplant in eggs, then coat with cheese mixture. Place on a baking sheet coated with cooking spray., Spritz eggplant with additional cooking spray. Broil 4 in. from heat 3 minutes. Turn eggplant; spritz with additional cooking spray. Broil until golden brown, 1-2 minutes. Serve immediately with pasta sauce.

CHEESY EGGS, BACON AND FRIES

Steps:

• Heat oven to 450ºF.
• Bake fries as directed on package.
• Meanwhile, whisk eggs and sour cream until blended; pour into large nonstick skillet. Cook on medium heat 6 to 8 min. or just until egg mixture is set, stirring occasionally.
• Sprinkle cheese over fries; top with egg mixture and bacon. Bake 3 min. or until cheese is melted. Top with chives.

EGGPLANT FRIES

Steps:

• For dipping sauce:
• Whisk yogurt, chopped pickle, lemon zest, and oregano in a small bowl to blend. Season sauce to taste with salt and pepper.
• For fries:
• Place eggplant in a large bowl. Add 2 cups ice and enough water to cover. Place a plate on top of eggplant to weigh it down. Cover and chill for at least 2 hours and up to 12 hours.
• Pour oil into a large deep pot to a depth of 2". Attach a deep-fry thermometer to the side of pot and heat oil over medium heat to 325°F.
• Meanwhile, whisk rice flour, lemon zest, za'atar, garlic powder, and 1 teaspoon sea salt in a medium bowl to blend. Drain eggplant. Working in batches, toss damp eggplant in flour mixture to coat.
• Working in batches, fry eggplant, turning occasionally, until golden brown, 3-4 minutes per batch. (Reheat oil to 325°F between batches.) Transfer to paper towels to drain. Season with lemon juice and sea salt. Serve immediately with dipping sauce.