Isa's Tofu Benny

It might be because I just booked flights out West, or because bioluminescent sand and the oldest of trees have been making appearances in my dream life, or because I haven't had a decent donut all summer,  but I have been having some serious hankerings for the pacific northwest. In an effort to subside the desire for long pines and swimming holes and DIYers,  I decided to dedicate my afternoon to a recipe by Portland's best Brooklynite, Isa Chandra Moskowitz. This take on eggs benedict will not disappoint! Purslane, home fries with onions and green peppers, a thick slice of salted tomato, marinated and fried tofu, and a thick layer of hollandaise sauce. We got such a loot from our CSA this week and I was glad not to have to run to the store (even for the hollandaise sauce ingredients). Try substituting grapefruit juice for the lemon juice in your hollandaise. It's a trick I learned from JP and one I won't forget! 

Here's to Saturdays and to following recipes (at least sort of),

NRG