Recipe - Potato-Scallion Pancakes With Vinegared Fried Eggs

===PANCAKES ===
1 One fourth pound Allpurpose potatoes ; (2
large)
One half cup Chopped scallions; including
green tops
1 tablespoon Flour
One half teaspoon Baking powder
1 lg Egg; beaten
3 tablespoon Finelychopped fresh
cilantro or basil
1 teaspoon Minced fresh oregano
(or One half teaspoon dried
oregano)
2 teaspoon Minced fresh garlic
3 tablespoon Minced red bell pepper
One half teaspoon Crushed fennel seed
Salt; to taste
Freshlyground black pepper;
to taste
Vegetable oil; for frying
=== TOMATOES AND EGGS ===
6 lg Tomato slices
5 tablespoon Softened butter
6 Eggs
1 tablespoon Minced shallots
3 tablespoon Red wine vinegar
2 tablespoon Mixed fresh chopped herbs
(such as parsley; tarragon,
chives)

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 moderatelyhigh 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