Recipe:

Chef: Manfred Lassahn Restaurant: Hyatt BASIL PANCAKES WITH TOMATO INGREDIENTS 4 cup Pancake batter 2 Tbsp Basil chiffonade 6 Eggs 3 Tbsp Heavy cream 1 Tbsp Olive oil 2 Tbsp Shallots chopped 1 cup Roma tomato seeded & diced 2 tsp Basil chopped PROCEDURES Preheat oven to 350 Combine the pancake batter with the basil, make 3 inch pancakes, cook and set aside. Lightly butter individual ramekins and place, break 1 egg into the dish and place 1 Tbsp heavy cream over the top. Place egg ramekin into rectangular pan filled 2/3 with hot water Bake for about 6 minutes or until desired doneness is reached. Heat oil in saucepan, add shallots and saut for 30 seconds Add tomato, saut for 10 seconds, remove from heat and stir in the remaining 2 tsp of basil. Arrange 3 pancakes in the center of plate, carefully remove egg without breaking, place onto pancake and spoon tomato comfit over the top.

Taco sauce
For the mayo: Put the mayonnaise, garlic, mint, cumin, and lime juice in a food processor. Whizz until smooth. Season with salt, pepper, and more lime juice, if necessary. Pour into a bowl and set aside Salsa Cabbage Sour cream