Preheat oven to 400 F. Line a baking sheet with aluminum foil, spray with cooking oil, and set aside.
Turn burner onto medium heat and top with whole poblano peppers. Turn every minute until slightly charred.
Cut poblanos in half lengthwise, then remove any charred skin. Remove and dispose of seeds and ribs of poblano peppers.
Place poblanos onto baking sheet and set aside.
Rough chop roasted potatoes and place in a small bowl.
Add olive oil, parsley, and garlic to potatoes. Toss to coat, then distribute mixture evenly among poblanos, pressing potatoes down into peppers.
Crack an Eggland's Best egg into a small cup, then slide the egg onto the potato hash topped poblano pepper. Repeat with remaining eggs and poblanos. Sprinkle eggs with salt and transfer to oven.
Bake poblanos for 12-15 minutes, until whites and yolks are set to desired firmness.
Remove poblanos from oven and top with 2 tablespoons of fresh pico and a jalapeño slice.