Skip to main content

RECIPES | Breakfast All Day Fries with McCain's #Modifry

I don't know about you, but I love having breakfast at lunch or dinner time, not just for breakfast. There's something comforting about eggs, potatoes and bacon that I appreciate any time during the day! So, what do I do? Use my bag of McCain's #Modifry to cook up a breakfast-inspired snack! I called it, the "Breakfast All Day." Keep reading for my super easy recipe.



French fries are usually the accompaniment of a burger, sandwich or other "main" entrees but I think it's time they shine on their own. With McCain's new #Superfries, it makes it easy to elevate a simple french fries dish to something beyond with everyday ingredients. I wanted to make something with some of my favourite ingredients. Yes, this means there's lots of bacon and lots of cheese - classic Monica style.

With simple ingredients and directions, this recipe is perfect when you want a savoury & satisfying snack without having to wait too long or if you need to prepare something fast for friends coming over on short notice.

Serving size: 2-3
Prep time: 5 minutes
Cooking time: 20 minutes

Ingredients:

McCain's #Superfries 5-Minuts Shoestring (Swap for Straight Cut or Crinkle Cut)
Few slices of bacon, cooked halfway
1-2 eggs
Mozzarella & cheddar cheese, shredded
Green onions, chopped
Baby plum tomatoes, halved

Directions:

1. Pre-heat the oven to 450°F / 232°C

2. On a pan, spread out the fries & bake in the oven for 4 minutes (turn over halfway)


3. Once the fries are almost cooked, take the pan out of the oven and place toppings on top, starting from the cheese.


4. After placing the tomatoes, bacon, and green onions, add more cheese (duh) and place back into the oven and bake for 15 minutes.

In the mean time, cook up a sunny side up egg to place it on top of the fries.


5. Once the cheese is melted, bacon crisp, tomatoes soft,  and fries are showing that golden colour, place it in your favourite bowl or plate, pop the yolk and let it ooze out over the fries & enjoy!

See? How easy was that?


More about McCain #Superfries?
- Made with real Canadian Potatoes, Canola Oil and Sea Salt
- Trans Fat Free/ Cholesterol Free and Low in Saturated Fat

As mentioned previously, you can swap out the 5-Minute Shoestring fries I used for the crinkle cut fries or the straight cut fries - the choice is yours.  I love that the new #Superfries are super easy and wastes no time (I hate wasting time). Literally, tear open the bag, place on a pan and place in the oven for a few minutes.  The possibilities are endless when you cut out the time you'd be making fries with potatoes from scratch.

For more #Modifry recipes, click here 

Disclosure: This post was brought to you by McCain Foods Canada.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of McCain Foods Canada.

Labels

Labels:

Comments

Post a Comment

Popular posts from this blog

REVIEW | Yasu

Just over a year ago, Yasu Sushi Bar opened in Harbord Village, sending a buzz around Toronto about the newest spot for the best nigiri.  We, of course were intrigued and couldn't wait to try it - what took us so long, right? Finally, we made reservations and experience the sushi-only omakase at Yasu, first hand. Omakase translates to a meal, comprised of Chef's selections.  Yasu offers an 18-course Chef-selected nigiri meal with a dessert at the end. The restaurant takes 2 seatings on weeknights from 6PM and another at 8:30PM.  On weekends, there are 3 seatings at 5PM, 7:15PM and 9:30PM. And yes, a reservation is required to dine at Yasu. As this is an Omakase-style meal, so naturally, the space is limited. At Yasu, that means 13 diners at the bar and 2 on a table by the window at one seating time. I personally suggest sitting by the bar to watch all the sushi-magic happen and be the first to get the pieces.  I noticed that the plates being sent to the table were a...
Post a Comment
Read more

OPENING | Montreal's popular PoutineVille opens in Toronto's Annex neighbourhood

The arrival of Poutineville to the Annex means that we can finally have all you can eat poutine and a heart attack - just kidding! We don't mean a real heart attack but Poutineville's infamous 15 lb. poutine called 'The Heart Attack." Co-owners   Kosta Kariotakis and Camillo Fresco's vision of selling the best poutines which originated in Montreal has quickly grown to locations in Quebec City and Toronto as well.  What makes this poutine joint stand out from the rest is definitely the variety on the menu, an option to customize your very own poutine, all you can eat poutine and the largest poutine you'll find in Toronto!  Our evening began with delicious drinks made by Mixologist Nishan Nepulangoda . If you don't think poutine and cocktails mix, think again because upscale interior doesn't make you think you're in a poutine restaurant at all! Their Toronto location has a full service-bar, lounge area, banquettes and even a cozy patio ensuring y...
Post a Comment
Read more

REVIEW | Marben Restaurant on Wellington for dinner with some foodies from Zomato Toronto

Marben Restaurant has always been on my list but for some reason, I have yet to try - so when Zomato's foodie dinner was at this restaurant, I was beyond excited.  Marben is well known for its farm-to-table menu that is constantly evolving, and mostly catering to the after work crowd in the King West neighbourhood. Once home to Top Chef Carl Heinrich, this locally driven restaurant has been led by Executive Chef, Rob Bragagnolo . He grew up in a family of chefs, spending his summers in Italy working at family owned restaurants and pastry factory until he moved to Spain to professionally enhance his skills and techniques. There, he worked at Michelin-stared restaurants before heading to Toronto, Canada, the city he grew up in. His previous years in Spain & Italy is evident in the current menu, which reflects Spanish & Northern Italy flavours and style. The space inside and outside (including a street-side patio) are both beautiful, with wooden benches, exposed brick, mustard...
Post a Comment
Read more