Decadent Breakfast Rissolées with Cheesy Garlic Cream Sauce

1.In a large skillet, heat the vegetable oil over medium heat. Add the frozen patates rissolées and cook until golden brown and crispy, about 10-12 minutes, flipping occasionally. Once cooked, remove from the skillet and set aside.

2.In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender and browned, about 5-7 minutes.

3.Crumble the chicken broth cube into the skillet and stir well to combine. Sprinkle in the flour and paprika, stirring constantly for about 1 minute to cook the flour slightly.

4.Gradually pour in the milk while stirring continuously to avoid lumps. Cook the mixture until it thickens, about 3-5 minutes. Season with salt, pepper, and crushed dried chili pepper if using. Stir in the mozzarella and cheddar cheese until melted and smooth.

5.While the sauce is cooking, in a separate pan, cook the breakfast sausages and bacon until fully cooked and crispy. Remove from heat and chop into bite-sized pieces.

6.To serve, place a generous portion of the crispy patates rissolées on each plate. Spoon the cheesy garlic cream sauce over the top, followed by the chopped sausage and bacon pieces.

7.Fry the eggs sunny-side up or to your preference. Place one egg on top of each serving of rissolées and garnish with fresh parsley.