Huevos estrellados are Spanish fried eggs, cut into pieces, and draped over fried potatoes (or sometimes potato chips) mingled with ham or sausage. As you might imagine, most people serve the dish on a plate, but EQP’s Alex Raij has devised a variation for anyone who’s ever wondered how it would be to tuck into his huevos estrellados while strolling along the nearby High Line. Inspired by an encounter with a Frito pie, Raij recently began shoving fried eggs and bits of chorizo into bags of chips, and selling them to go. The results are impressive, the flavors coalescing in their cozy confines, and the chips remaining surprisingly crisp well into a High Line hike.
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On the brunch menu at El Quinto Pino; $12; 401 W. 24th St., nr. Ninth Ave.; 212-206-6900
*This article appears in the April 4, 2016 issue of New York Magazine.