Ingredients
Method
For The Herbed Crostini:
- Slice baguette ¼" thick, on an angle to create pieces as shown. Combine herbs and olive oil.
- Set oven to broil. Brush each side of crostini with prepared olive oil. Broil for 1-2 minutes per side, or until toasted and slightly charred (see note). Set aside.
For The Hash:
- Heat saucepan over medium heat with butter. Add hashbrowns, cook until crisp, 6-8 minutes. Meanwhile, heat a pot of water over high heat for the eggs.
- Add corn, roasted red peppers, roast beef, and barbecue sauce. You may need more or less barbecue sauce. Cook for 5-7 minutes or until heated through. Once hot, keep warm while eggs are preparing.
- Add a tablespoon of vinegar if desired to the water. Once the water has reached a rolling boil, reduce heat to medium. Crack eggs one at a time into a small sieve to remove excess white before adding to the water. Cook until desired doneness is reached (see note for poached egg times). I like to work in batches of 2 eggs at a time.
- Serve hash over 4 bowls. Top with poached eggs, and serve with crostini.
Notes
I like to broil the crostini as close to the element as possible and directly on the oven rack, to give it a 'grilled' taste without needing to turn the grill on.
Make sure the potatoes are crispy before adding the rest of the ingredients, or they may become soggy.
A tablespoon of white vinegar helps keep egg whites together while poaching, but you can't taste it! Keep the water at a boil, but not a heavy boil while poaching eggs.
Poached egg times:
- 2 minutes - soft boiled
- 3 minutes - medium
- 4-5 minutes - hard