Poached Eggs on Russet Potato Pancake with Smoked Chipotle Pork Recipe Courtesy of Executive Chef Hervé Glin Prime 10 Steakhouse, Rancho Mirage, CA www.prime10steakhouse.com

Serves 1

*Day before:
1/2 Cup Ground Pork Sausage
1 Tspn Chipotle, chopped 
1 Each Large Russet Potato, cooked  (Toss the potato with salt and olive oil, wrap in aluminum foil; Bake.)
1/2 Cup Green Onion, chopped
1/3 Cup Sour Cream
1 Egg, beaten

*Day of the recipe:
1 Oz Butter, softened
1 Qt Water, salted
1/2 Cup White Vinegar
2 Eggs
Flour
Salt and Freshly Ground Pepper, to taste
Cherry Tomatoes, split for garnish
Sticks of Chives, for garnish

In pan, cook pork with chipotle. Remove the meat from the cooked potato and smash properly with a fork (should equal about 1 ½ Cups). Add cooked pork, green onions, sour cream and beaten egg to the potato. Mold the mixture into a 3-inch circle, about 1 inch thick. (Use a piece of PVC pipe or item with similar shape to create mold.) Chill overnight.

*Day of the recipe:
Heat butter in an 8-inch non-stick pan. Coat the potato pancake with a little flour on both sides. Cook pancake on both sides until golden and hot. At the same time, poach 2 large eggs in boiling salt water with white vinegar. Place the eggs under warm water to remove excess vinegar. Place the potato pancake on a plate with an egg on each side. Season the eggs with salt and freshly ground pepper. Decorate with split cherry tomatoes and chive sticks. Serve.

Other Recipes from this Episode:
Scrambled Eggs on Smoked Salmon and Russet Potato Napoleon with Chive Cream