Eggistential Hash Crisis
Crispy Hash Brown Base with Griddled Bread, Poached Eggs, and Béchamel Sauce
45 minutes
Serves 4
BreakfastFrenchVegetarian
Herb's take
France meets the freezer aisle in this Croque-Madame remix, where potatoes join the party for a brunch worth pondering. You'll master a foolproof béchamel and get a crash course in poaching eggs like a Parisian line cook.
Ingredients
Yield
4
Instructions
- 01Preheat oven to 425°F. Line a sheet tray with parchment.
- 02Toss the thawed, squeezed-dry hash browns with 2 tablespoons melted butter and a big pinch of salt and pepper. Spread into four 4-inch rounds on the tray, each about 1/2 inch thick.
- 03Bake hash brown rounds for 20-25 minutes, flipping once, until crisp and deeply golden.
- 04While hash browns bake, make béchamel: In a medium saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and cook, stirring, for 1 minute until foamy.
- 05Gradually whisk in milk and bring to a gentle simmer, stirring constantly until slightly thickened, about 4-5 minutes.
- 06Remove béchamel from heat. Whisk in Dijon, nutmeg, 1/2 cup Gruyère, and a pinch of salt and pepper until smooth. Cover and keep warm.
- 07Bring a large pot of water to a bare simmer. Add vinegar.
- 08Crack eggs, one at a time, into a small bowl. Swirl the simmering water, slide in each egg, and poach 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon to a paper towel-lined plate.
- 09Melt remaining 1 tablespoon butter in a large skillet over medium heat. Grill bread slices about 2 minutes per side until golden and crisp.
- 10To assemble: Place each bread slice on a plate. Top with a hash brown round, then spoon béchamel generously over both.
- 11Sprinkle each with remaining Gruyère, then set a poached egg gently on top.
- 12Finish with fresh chives, a pinch more pepper, and serve immediately while still existentially hot.
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