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Impress Them All With This Brunch Dish

Posted: 11:44 AM, Mar 10, 2020
Updated: 2020-03-10 12:44:42-04

Chef Chris Rains from The Chef & I made Heirloom Potato Salad Eggs Benedict. The Chef & I is presenting its first “Mystery Box Theater Challenge” on Friday, March 27 at 6pm. Six teams consisting of 2 people each will be given a box of mystery ingredients. Each team must use only those ingredients to create a signature meal in a timed kitchen, head-to-head challenge. Prizes will include the choice of a $600 gift card from The Chef & I or $600 Amazon Gift Card. Spectators can also buy tickets to attend and be entered into a raffle to judge the competition, along with complimentary cocktails and eats. More information is available here: https://www.exploretock.com/thechefandinashville/event/99114/mystery-box-theater-competitor-team-of-two. The Chef & I is located at 611 9th Ave. South Nashville, TN 37203. For more information, visit www.thechefandinashville.com or call (615) 730-8496.

HEIRLOOM POTATO SALAD EGGS BENEDICT

INGREDIENTS:

2 cups Heirloom potatoes, roasted

3 oz cooked bacon, chopped

2 ea hardboiled eggs, chopped

2 T green onions, chopped

4 T roasted red bell peppers, diced

1 T caper berries, chopped

3 T mayonnaise

1 T apple cider vinegar

1 T brown sugar

1 egg, sunny side up

Salt and pepper to taste

DIRECTIONS:

1. Roast potatoes whole, cool then chop

2. Cook hardboiled eggs ahead of time

3. Cook bacon, cool then chop

4. Prepare all other ingredients

5. In a saute pan, warm the potatoes in olive oil

6. In a mixing bowl, combine all ingredients together and lightly toss together.

7. Salt and pepper to taste.

8. Plate and top with a sunny side egg