Eggs And Hash
|Canned corned beef||15 Ounce (1 Can)|
|Shredded cheddar cheese||1 Ounce (1/4 Cup)|
|Snipped chives||1⁄4 Teaspoon|
Divide hash among four 6-ounce custard cups; spread evenly over bottoms and sides.
Break 1 egg into each cup of hash; prick each egg yolk with tines of fork.
Sprinkle with pepper.
Cover; cook at HIGH for 6 1/2 minutes till eggs are just done, rearranging cups once.
Sprinkle cheese and chives over eggs; rearrange cups.
Cook at HIGH for 30 seconds till cheese melts.