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
