The deceptively simple “egg-in-a-jar” from Bob’s Well Bread in the
sudden foodie mecca of Los Alamos doesn’t even hint at its most
spectacular ingredient: the purple potatoes, pureed into a lovely
lavender and whipped to a consistency that’s smooth yet still hearty,
and then veined with melted Gruyere. Somehow they stay steaming in the
time it takes you to eat them — not too hot despite the visual cues but
welcoming and warm, keeping the cheese from going globby.