Eggs Benedict, for those of you who have only seen it on restaurant menus but never ordered it, is this wonderful breakfast dish that you can find at most "brunch-y" locations in New York City and likely around the country (although I have never found good Eggs Benedict outside of the city... still looking). It consists of a poached egg, on top of a piece of Canadian Bacon, on top of some sort of starch (traditionally an English muffin), covered in hollandaise. Essentially it's a little packet of cholesterol that is decidedly yummy in the tummy.
Now why am I talking about Eggs Benedict? Well, when I saw the blue (yes blue) potatoes in The Box this week I spent some time thinking really hard about all the times I had eaten potatoes in my life and my favorite kinds of preparations and the thing I landed on was... Latkes (or potato pancakes for the Non-Jews out there). Now, although Latkes are amazing and can certainly be consumed willingly by themselves, not only did I not have enough blue (yes blue) potatoes to make a batch big enough to satisfy two people (there probably aren't enough potatoes in the world to do that), but also it's 90 degrees and humid. Adding hot oil to the problem for an extended period of time seemed like a bad idea. So I concocted a plan. I was going to turn this:
Into a delicious base on which I would build a meal of Eggs Benedict.
