Poached Egg, Chorizo Potato Pancakes, Avocado, Lime Cilantro Crème Fraîche & Grape Tomato

Poached Eggs with chorizo potato cake, avocado, cilantro lime Crème fraîche, grape tomatoes:

2 Eggs
4 oz Chorizo
1 clove garlic minced
2 fingerling potatoes
2 each scallions
1 each avocado
2 T fresh cilantro
1 tsp lime juice
4 oz creme fraiche
12 each grape tomatoes
2 T olive oil
4 T  white vinegar

Method of Preparation:
Cook the potatoes in salted boiling water until tender. Keep warm. Crush in the pot with a fork. Sauté the Chorizo in a sauté pan for about 4 minutes, add scallion, garlic, chopped cilantro.  Remove from heat.   Add the mixture to the potatoes. Mix & form into 3 inch potato cakes.  In a hot sauté pan add olive oil.  Place the potato cake in the pan and cook until golden brown.  Flip over and cook another 2 minutes. In another sauce pot. Bring the water to a boil with vinegar.  Reduce heat to simmer.  Add the Eggs, cook until the whites are fully coagulated( approx 4 minutes). Add olive oil to hot sauté pan.  Add grape tomatoes, sauté for 2 minutes add salt & pepper. Combine the crème fraiche, lime juice, salt & pepper.