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Lyonnaise Potatoes with Egg Recipe

French · Main course · 35 min total

A classic French bistro dish of crispy pan-fried potatoes with caramelized onions, topped with a perfectly fried egg.

Ingredients

• 2 large Yukon Gold potatoes (about 1 lb), peeled and sliced 1/4-inch thick
• 2 tablespoons unsalted butter
• 1 large yellow onion, thinly sliced
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 2 large eggs
• 1 tablespoon chopped fresh parsley (optional)

Instructions

1. Place potato slices in a bowl of cold water and soak for 5 minutes. Drain and pat dry with paper towels.
2. In a large nonstick skillet, melt 1 tablespoon butter with 1 tablespoon olive oil over medium heat. Add onion and cook, stirring occasionally, until golden and caramelized, about 10 minutes. Transfer to a plate.
3. Add remaining 1 tablespoon butter and 1 tablespoon olive oil to the skillet. Arrange potato slices in a single layer (work in batches if needed). Cook over medium-high heat until golden brown on both sides, about 4 minutes per side. Season with salt and pepper.
4. Return onions to the skillet, toss with potatoes, and cook for 1 minute to reheat. Divide potato mixture between two plates.
5. In the same skillet, fry eggs sunny-side up (or to your preference) over medium heat until whites are set but yolks are still runny, about 2-3 minutes. Place one egg on each plate of potatoes. Garnish with parsley if desired.

Tips

• For extra crispiness, parboil the potato slices for 3 minutes before frying.
• Serve with a side salad for a complete meal.
• If you prefer well-done yolks, cook eggs longer or flip them.

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