Crisp Latkes with Chicken Confit and Eggs

Denver chef Jennifer Jasinski, a 2013 James Beard Award winner for best Southwest chef and a competitor on the fifth season of Top Chef Masters, is known for her bright, fresh cooking and for her inventive use of classic French technique. Here she pairs chicken confit, made by simmering chicken in fat for hours until the meat is luxuriously soft and silky (not greasy), with crisp potato pancakes. Rather than pulling the confit into small shreds, she goes for larger hunks--"nice natural bite-size pieces. I think it looks lovelier that way," she says. For this recipe, you don't need to crisp the confit in oil as in the Crisp Chicken Confit recipe; you only need to warm it up a little.