Prep all ingredients per the instructions above.

Cut the potatoes into sticks and place them in a large bowl. Cover completely with cold water and soak for 20 minutes. Drain well and pat completely dry.

In a large bowl, whisk together the creole mustard, honey, red wine vinegar, hot sauce, scallions, dried parsley, and olive oil. Set aside.

Melt the butter in a saucepan over medium heat. Add the ground sausage and cook, breaking it up, until browned. Stir in the flour and cook for 1 minute. Whisk in the milk and parsley and simmer until thickened and smooth. Season with salt and black pepper, cover, and set aside.

Preheat the air fryer to 380°F (193°C). Add the potatoes and cook for about 20 minutes, shaking halfway through, until golden and crisp.

Preheat the broiler on low, approximately 450°F (232°C).

Transfer the fries to a parchment-lined baking sheet. Spoon the sausage gravy over the fries and top with shredded white cheddar cheese. Broil until the cheese is fully melted and bubbly.

Melt the butter in a nonstick skillet over medium heat, about 325°F (163°C). Crack in the eggs and cook for 2–3 minutes, until the whites are set and the yolks are cooked to preference.

Toss the arugula, raisins, pecans, feta cheese, and pickled onions with the prepared dressing.

Top the loaded fries with the fried eggs and garnish with fresh parsley.

Pour sparkling water over lemon slices and gently stir. Serve over ice if desired.

Serve loaded sunrise fries with the arugula salad and lemon sparkling water.