Poached Eggs and Tomato on Potato Pancakes Recipe

How to make it

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• In a large bowl, combine the onion, grated potatoes, salt, pepper, and bacon. For each pancake, spread 1/2 cup of mixture on a hot oiled grill or skillet, keeping pancakes two inches apart. Cook over low heat, undisturbed, for 20 minutes. Increase heat to medium and cook the pancakes for an additional 5 to 10 minutes or until the undersides are browned. Turn the pancakes and cook them another 10 minutes. NOTE: The pancakes may be kept warm in a preheated 250° F oven for up to 30 minutes while you poach the eggs.
• Poach the eggs. I use a microwave egg poacher, but you can do them anyway you please.
• To serve, arrange the potato pancakes on heated serving plates, top each one with a tomato slice, and then top each tomato with a hot poached egg. Spoon some of the Basil Hollandaise over the eggs. Garnish with the basil sprigs and serve.
• The basil hollandaise sauce follows. You can make this while the potato pancakes are frying.
• Basil Hollandaise:
• 1/2 cup unsalted butter
• 2 large egg yolks
• 4 teaspoons fresh lemon juice
• 2 teaspoons Dijon-style mustard
• 1 cup packed basil leaves
• Salt and freshly ground pepper to taste
• In a small saucepan over medium heat, melt the butter and keep it warm. In a blender or food processor blend the egg yolks, lemon juice, mustard and basil leaves for 5 seconds. With the motor running add the melted butter in a stream and season with salt and pepper.
• Makes approximately 1 cup.