Huevos estrellados

Huevos estrellados. "broken eggs" in spain this is a classic. there is a restaurant in Madrid called Casa Lucio where the make the most famous. Ours are made with crunchy potatoes, an airy potato cream and paleta iberica (front shoulder). we can upsell with truffle on top.

• Eggs - A Heavy Eggs    
• Potato Foam   (link recipe)
• Shoestring Potatoes - 3/4 pint cooked (link recipe)
• Cured Meat-5J Iberico Paleta Boneless    
• Truffle Perigoud  
• Black Truffle Oil

Before service:

• Portion 0.5 oz of iberico slices in parchment papers.
• Make shoestring potatoes. Make sure they are crispy. keep on warm place.
• Make potato foam and keep on a bain marie.

For service:

• In a non stick saute pan with 3 tbsp of blend oil. cook egg slowly until white is cooked.
• In a bowl. Place the potato chips around, add potato foam on in the middle.
• Place the fried egg on top of the cream.
• Drizzle with a little truffle oil.
• Place paleta iberica on top.
• Finish with truffle shavings

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Egg should be runny inside.