Casa Lucio is one the most famous restaurants in Madrid. The PR Director at the Palace Hotel told me that if you have not eaten at Casa Lucio, then you have not really been to Madrid. I went with my friend Raul Olivo and he insisted that we try one of their signature dishes - Eggs with French Fries called “huevos estrellados”, literally "broken eggs" mixed with potatoes. It's simple, and simply delicious.
The atmosphere is completely authentic and charming. Cured hams hang from hand-hewn beams above a well-oiled wood bar. Among the clientele is a stable of sometimes surprisingly well-known public figures – even members of Spain’s royal family. This is where Laura Bush lunched with Queen Sofía during a state visit to Spain.
It’s always crowded it can be difficult to get a table, but well worth the effort. Prime seating is on the first floor, and Lucio himself will honor some guests with a visit.
A house specialty - Huevos Estrellados
Huevos Estrellados - Eggs with Potatoes
1 pound Yukon Gold potatoes (2 medium), cut into 1/2-inch cubes
1 1/4 teaspoons sea salt
1 1/2 tablespoons olive oil or peanut oil
1 tablespoon unsalted butter
3 -4 farm fresh eggs, seperated
Ground black pepper
1. Place diced potatoes in large saucepan, cover with 1/2 inch water, add 1 teaspoon salt, and place over high heat. As soon as water begins to boil, about 6 minutes, drain potatoes thoroughly in colander.
2. Heat butter and oil in heavy 12” skillet over medium-high heat until butter foams. Add potatoes and shake skillet to evenly distribute potatoes in single layer; make sure that one side of each piece is touching surface of skillet. Cook without stirring until potatoes are golden brown on bottom, about 4 to 5 minutes, then carefully turn potatoes with wooden spatula. Spread potatoes in single layer in skillet again and repeat process until potatoes are tender and browned on most sides, turning three to four times, 10 to 15 minutes longer.
3. Pour in egg whites and stir for 5 -10 seconds, until whites are billowy. Turn off the heat and stir in yolks until done to your liking. Season with salt and pepper and transfer to a plate (or the heat from the pan will keep cooking the eggs) and serve immediately.