Pommes madame: double-fried herb fries with a sunny-side egg and Mornay sauce
ByronTalbott · ♥ 629 likes · 11.5K views · 4 min video
No ratings yet
Read about potatoes in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 oz butter
- ½ cup flour
- 1¼ cup milk
- 6 oz white cheddar
- 3–4 whole Yukon gold potatoes
- 2 tbsp chives
- 2 tbsp fresh rosemary
- 1 whole egg
Melt the butter in a pan on medium heat, stir in the flour and cook about one minute.
Add the milk a third at a time until thick, 30 seconds to a minute; switch to a whisk to remove lumps.
- salt
Cut or grate the white cheddar and melt it into the bechamel to make the Mornay. Season with salt, cover and hold on the stove on very low heat.
Cut the potatoes into even batons so they cook in the same time and colour evenly; a Japanese mandolin helps.
- oil
First fry: fry the potatoes in oil at 325F until tender, four to five minutes, without overcrowding.
Slice the chives for garnish. Roughly chop fresh rosemary and thyme; do not mince, or it turns black.
- thyme
Second fry: return the fries to the 325F oil until solid golden brown or a shade darker for extra crispness.
- butter
Fry the egg sunny side up in butter in a nonstick pan; if the white is not cooked through, finish it with a torch or under the broiler.
Transfer the fries to a bowl lined with a paper towel, season with salt, rosemary and thyme and toss.
- black pepper
Plate a bed of fries, set the egg on top, pour Mornay all around the yolk without covering it, and garnish with chives and cracked black pepper.