Celebrating National French Fry Day with CravOn Fries
What do french fries and art have in common? A challenge! Today is National French Fry Day, and to celebrate CravOn Fries asked me to share my best edible french fry art. I have been a fan of the brand ever since attending a cooking session with Chef Nikki Shaw earlier this year. Since a 3oz serving is low in fat, never fried and free of GMOs - I have been able to incorporate them into my clean diet as a healthy low-carb addition to any meal.
I was excited about the challenge, and I dove right in with a breakfast favorite: scrambled eggs and french fries. I took that easy, healthy meal and turned it into a beautiful sunflower. My daughter decided it needed a little more personality and the end result was a pop of color and a sweet smile.
Follow the simple instructions below to create this beautiful and delicious CravOn French Fry Sunflower and enjoy National French Fry Day - or any Sunday brunch - with a healthy and creative meal.
- CravOn Ripple Cut Fries (about 20-25)
- 2 large organic cage-free eggs
- Splash of skim milk
- Pepper (to taste)
- Non-stick cooking spray
- Pre-heat oven to 450 degrees and cook CravOn Ripple Cut fries as directed on package (about 25 minutes)
- Lightly coat egg pan with nonstick cooking spray and place over low heat
- Crack two eggs into a bowl, add a splash of milk and whisk at an angle with a fork to aerate. This gives you fluffy eggs.
- Scramble eggs slowly over low heat.
- Place finished eggs in a circle shape onto pan
- Arrange finished fries in a circle outside of the eggs
- Add a face with ketchup
- Use kale stems and leaves to finish
- Sprinkle with pepper to taste
Disclosure: As stated in the first paragraph, I was asked by CravOn fries to create french fry art for National French Fry Day. I was given a coupon to purchase the french fries. The French Fry Sunflower, recipe & opinions are my own. We love CravOn fries!