French Hebrew

Fried eggs on fried diced potatoes glazed with beef stock

  • 30 mins
  • 6 ingredients


  • potatoes cut into small cubes 5
  • Oil for frying
  • eggs 3
  • Reduced Beef stock (demi-glace)
  • Salt
  • crushed garlic cloves 2


Place potato cubes in pot with cold water and boil for 5 minutes

Strain and dry potatoes

Bring oil in a pot to boil and fry small portions of cubes until golden, transfer to mixing bowl

On a non-stick frying pan fry 3 eggs until white is stiff and yoke still runny,

Place the potatoes on a plate and put eggs on top pour the demi-glace beef stock over the eggs.

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