Eggs Benny Topped Fries

Get ready to elevate your fry game with Phatman’s Eggs Benedict Topped Fries—a mouthwatering twist on a brunch classic that combines the best of two worlds. This innovative dish brings together crispy fries, savory bacon, perfectly poached eggs, and rich hollandaise sauce, creating a delectable treat that’s sure to impress.

At the heart of this creation are golden, crispy fries, cooked to perfection. Each fry is a crunchy delight, providing the perfect base for the layers of deliciousness that follow. The magic begins as these fries are generously topped with diced bacon, adding a smoky, savory element that pairs beautifully with the other ingredients.

Next comes the pièce de résistance: poached eggs. Delicately cooked to achieve a luscious, runny yolk, these eggs bring a creamy richness to the dish. As you break into them, the yolk cascades over the fries, creating a velvety sauce that enhances every bite.

The crowning glory of Phatman’s Eggs Benedict Topped Fries is the hollandaise sauce. This classic French sauce, made from butter, egg yolks, and a hint of lemon, is poured generously over the fries and poached eggs. Its silky texture and tangy flavor add a luxurious touch, making this dish truly indulgent.

To finish, a sprinkling of diced spring onions adds a fresh, vibrant note, providing a burst of color and a hint of sharpness that balances the richness of the hollandaise and bacon.

Phatman’s Eggs Benedict Topped Fries are not just a dish; they’re an experience. Perfect for brunch, lunch, or any time you want to treat yourself, this dish is a testament to the joy of culinary creativity. It’s the ultimate comfort food with a gourmet twist, offering a symphony of flavors and textures that will leave you craving more.

Phatman’s Eggs Benedict Topped Fries


  • 4 cups frozen French fries
  • 1 cup diced bacon
  • 4 large eggs
  • 1 tablespoon white vinegar
  • 1/2 cup hollandaise sauce (homemade or store-bought)
  • 1/4 cup diced spring onions
  • Salt and pepper to taste

For Homemade Hollandaise Sauce:

  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 cup unsalted butter, melted
  • Pinch of cayenne pepper (optional)
  • Salt to taste


  1. Prepare the Fries:
    • Cook the frozen French fries according to the package instructions until they are golden and crispy. This can be done in the oven or using an air fryer for extra crispiness.
  2. Cook the Bacon:
    • While the fries are cooking, place the diced bacon in a skillet over medium heat. Cook until crispy, then transfer to a paper towel-lined plate to drain excess grease.
  3. Poach the Eggs:
    • Fill a medium saucepan with about 3 inches of water and bring to a gentle simmer. Add the white vinegar.
    • Crack each egg into a small bowl or ramekin.
    • Create a gentle whirlpool in the simmering water using a spoon, then gently slide the eggs, one at a time, into the center of the whirlpool.
    • Poach the eggs for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a paper towel-lined plate to drain.
  4. Make the Hollandaise Sauce:
    • In a heatproof bowl, whisk together the egg yolks and lemon juice until the mixture is thickened and doubled in volume.
    • Place the bowl over a pot of gently simmering water (do not let the bowl touch the water) and continue whisking rapidly.
    • Slowly drizzle in the melted butter, whisking continuously, until the sauce is thickened and smooth. Remove from heat and season with salt and a pinch of cayenne pepper, if desired.

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