Instructions: Boil or microwave the scrubbed, unpeeled potatoes until almost done. They should be very firm. Cool, and peel potatoes. Coarsely grate into a mixing bowl and add remaining ingredients (except oil) and mix gently but thoroughly.

Divide mixture into 6 portions and form into slightly flattened pancakes and saute in oil until golden brown on both sides. Keep warm while you prepare the tomatoes and eggs.

Saute the tomatoes in 2 tablespoons butter over moderately-high heat for a minute or two to heat through. Place on top of pancakes. Wipe out pan and saute eggs quickly in one tablespoon butter until edges are just beginning to brown but yolk is still soft. Place eggs on top of tomatoes. Add remaining 2 tablespoons butter, shallots and vinegar to pan and boil over high heat to reduce slightly. Stir in herbs and season with salt and pepper. Pour sauce over eggs and serve immediately.

This recipe yields 6 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.