Baked eggs in hash (mw)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Corned beef hash |
| 2 | Eggs | |
| 2 | tablespoons | Shredded sharp Cheddar chse |
Directions
Spoon hash evenly into two 10 oz custard cups or ramekins. With the back of a spoon, make a hollow in center of each, leaving a ¼ inch rim.
Carefully crack egg into each hollow. With a fork, prick egg yolks through membrane two times (prevents bursting). Cover with plastic wrap.
Microwave on High for 4 minutes (rotating cups ¼ turn after 2 minutes) or until hash is heated through and egg whites are nearly opaque. Starting at far edge of each cup, carefully remove plastic wrap. Sprinkle each yolk with 1 T of cheese. Microwave, uncovered, on High for 30 seconds. Let stand for 1 minute before serving.
"Sunset Microwave Cook Book", 1981, Lane Publishing Co
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