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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From very old newspaper. This was for a brunch party. It looked pretty and easy. Ingredients:
2 (16 ounce) cans corn beef hash |
12 eggs |
1 tablespoon milk |
2 tablespoons butter, melted |
1/2 cup cheddar cheese (optional) |
Directions:
1. Pack corned beef into a greased 1 quart mold.
2. Bake in a 350 degree Fahrenheit oven for 30 minutes.
3. In the last 5 minutes, scramble eggs, with milk and melted butter added, in a skillet. Don't scramble hard; scramble soft.
4. Unmold corned beef unto hot plate.
5. Fill center with scrambled eggs.
6. Can top with cheese.
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