Instructions

01
Preheat oven to 425°F. Line a sheet tray with parchment.
02
Toss 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.
03
Bake hash brown rounds for 20-25 minutes, flipping once, until crisp and deeply golden.
Herb says
Squeezing out moisture and using high heat equals max crunch and minimum flop.
04
While 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.
05
Gradually whisk in milk and bring to a gentle simmer, stirring constantly until slightly thickened, about 4-5 minutes.
Herb says
Low heat, constant stirring, and patience prevent your béchamel from getting lumpy or scorched. Your sauce, like your existentialism, should be smooth.
06
Remove béchamel from heat. Whisk in Dijon, nutmeg, 1/2 cup Gruyère, and a pinch of salt and pepper until smooth. Cover and keep warm.
07
Bring a large pot of water to a bare simmer. Add vinegar.
08
Crack 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.
Herb says
Vinegar helps the whites coagulate, so your eggs don't unravel like a cheap detective novel.
09
Melt remaining 1 tablespoon butter in a large skillet over medium heat. Grill bread slices about 2 minutes per side until golden and crisp.
10
To assemble: Place each bread slice on a plate. Top with a hash brown round, then spoon béchamel generously over both.
11
Sprinkle each with remaining Gruyère, then set a poached egg gently on top.
12
Finish with fresh chives, a pinch more pepper, and serve immediately while still existentially hot.

Eggistential Hash Crisis

Ingredients

Instructions