*Summer Collection- 2 ( 15 oz ) cans corned beef hash, slightly warmed Margarine 6-8 eggs 1/3 cup half-and-half *Spread corned beef hash in a greased 9 by 13-inch pan. Pat down with the back of a spoon and make 6-8 deep hollows in the hash large enough to accomodate an egg. *Fill hollows with tiny dab of margarine. *Pour eggs into each hollow and cover the eggs with a tablespoon or so of the cream. *Bake uncovered at 350 degrees for 15-20 minutes or until eggs are set as desired. Divide into squares to serve. (Source: The New Coooking with 4 Ingredients-Jean Coates)
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