Huevos Estrellados is About to Go Huge (If the Quarter Slots Are Hot)
My aunt is betting the farm out in Las Vegas this week (we agreed it's a good time to sell) and last night she sent me a picture of a dish she's had twice at Julian Serrano's restaurant in the ARIA resort and casino. The dish is called Huevos Estrellados, which is a plate of french fries covered with fried eggs and imported Spanish chorizo.
Her iPhone shot was a little fuzzy, but I found a better one on Flickr (although in her photo the yolks were definitely more plump, as though they were about to explode). Regardless, it looks amazing. I honestly can't stop thinking about this dish now, and I especially wonder: 1) Was chef Serrano stoned or drunk when he came up with it? 2) Why isn't this a staple of the American late-night diet?
So, I guess there are a couple of ways to attack this dish: either by cutting through with a fork, or by poking the eggs with the fries. I'd probably do it the latter, soak up yolk then shovel on small bits of chorizo.
The eggs have to be prefect though, right? And if they are farm fresh (like a real farm, not just a label), it'd be heavenly.
I'm sure it tastes better soaking up booze after a long night in Vegas, but I'm also pretty certain it would taste good in any kitchen at any time. With just three easy ingredients, this should be your next go-to late night food.
I wouldn't fry the potatoes, but cook them in the convection oven on a high heat, then toss them in some rosemary oil and top off with a touch of Tony's Creole Seasoning. I also might use sweet potatoes instead of white. Maybe Alexia waffle cut sweet potatoes, since they are stronger and would allow for more yolk and chorizo topping.
Also, I'd definitely use the same pan to cook the egg after the chorizo to soak up more flavor. I'd top off the entire plate with another sprinkle of Tony's.
When my aunt gets back, I'm going to get her to front me a little cash then I'm going to create a chain of restaurants all strategically placed near college campuses that will serve nothing but variations of this dish. Soon, I'll be a kachillionaire and they'll name all the really important buildings after me. Maybe even a bridge.