Crispy Pan-Fried Potatoes with Fried Eggs and Mustard Sauce

Steps

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1. 1
   Peel and slice the potatoes into thin wafers using waxy potatoes if possible; floury varieties work too.
   ▶ ≈0:14
2. 2
   Heat a large skillet and add oil over medium-high heat. Add the sliced potatoes (they can overlap slightly) and let them fry patiently—the moisture will evaporate and the oil will be absorbed, creating crispy edges while the insides cook through.
   ▶ ≈0:29
3. 3
   While the potatoes fry, prepare the onion: halve it, make parallel cuts, then cross-cut to produce fine dice.
   ▶ ≈1:12
4. 4
   Occasionally stir the potatoes gently with a silicone spatula or wooden spoon to ensure even cooking—aim for about 70% crispy brown edges with the rest simply cooked through.
   ▶ ≈1:39
5. 5
   Heat a second skillet with oil and fry the eggs sunny-side-up until the whites are set but the yolks remain runny.
   ▶ ≈3:33
6. 6
   When the potatoes are nicely browned, add the bacon and onion dice. Toss everything together until well combined and caramelized, but avoid charring.
   ▶ ≈4:15
7. 7
   Season the potato mixture with salt and pepper, sprinkle with fresh parsley, and finish with a knob of butter to meld the flavours.
   ▶ ≈5:30
8. 8
   Fry the eggs until the whites are set but yolks stay runny. Drizzle with butter, letting it brown slightly for flavour, and gently season the whites with salt only (to keep the yolks unmarked).
   ▶ ≈5:11
9. 9
   Transfer the potato mixture to a plate. Return the same skillet to the heat, add butter, and gently toast the remaining diced onion until fragrant.
   ▶ ≈6:36
10. 10
    Stir in a small amount of flour, toasting briefly for flavour and thickening power. Add both the smooth mustard and coarse-grain mustard, mixing quickly to combine.
    ▶ ≈7:12
11. 11
    Pour in white wine and let it boil down to reduce and concentrate the flavour.
    ▶ ≈7:47
12. 12
    Add the broth and bring to a boil over high heat, allowing the sauce to begin thickening.
    ▶ ≈8:06
13. 13
    Stir in the cream and let the sauce gently simmer briefly to combine.
    ▶ ≈8:19
14. 14
    Gently move the fried eggs aside. Use a whisk to blend the remaining mustard and a touch of wasabi paste (if using) into the sauce while swirling the pan, ensuring everything is fully dissolved and mixed.
    ▶ ≈8:29
15. 15
    Taste the sauce and adjust the seasoning with salt and pepper as needed, checking the consistency.
    ▶ ≈9:04
16. 16
    Top each fried egg with a small knob of butter. Plate the potatoes, top with the fried eggs, drizzle with the mustard sauce, garnish with fresh parsley, and serve immediately.
    ▶ ≈9:23