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Poached Eggs and Tomato on Potato Pancakes

1/2 cup chopped onion
1-1/2 cups coarsely grated, peeled baking potatoes (about 1 1/2 large potatoes)
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 slices of lean bacon, chopped
4 large eggs
4 (1/4-inch thick) slices of tomatoes
Basil Hollandaise (see recipe below)
4 basil sprigs (garnish )

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.

To poach eggs:  Use a pan that is at least 3 inches deep so there is enough water to cover the eggs and they do not stick to the bottom of the pan.  To prevent sticking, grease the pan with a little oil before filling with water. Bring the poaching liquid to a boil and then reduce to a simmer before adding the eggs (bubbles should not break the surface). Break each egg onto a saucer or into small cups or bowls. Slip eggs carefully into simmering water by lowering the lip of each egg-cup 1/2-inch below the surface of the water. Let the eggs flow out. Immediately cover with a lid and turn off the heat. Set a timer for exactly three minutes for medium-firm yolks. Adjust the time up or down for runnier or firmer yolks. Cook 3 to 5 minutes, depending on firmness desired. Remove from water with slotted spoon. Lift each perfectly poached egg from the water with a slotted spoon, but hold it over the skillet briefly to let any water clinging to the egg drain off. Drain well before serving.

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.

Makes 4 servings.
 

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.