Friday 19 July 2013

Corn beef & Egg Bake by Sharron Wee


I large white onion, diced
1 tin corned beef
3 large potatoes, peeled, boiled until tender, drained and cubed
4 fresh eggs
1 capsicum
1 canned of button mushrooms


Toss onions into a pan and fry for a few mins, add in capsicum and buttom mushrooms. Fry till fragrant.
Add in the corned beef and use a fork to break it up into small chunks. Mix evenly with the capsicum and mushrooms.
Add in the cube potatoes. Stir fry for a few mins then transfer to baking dish.
Make 4 indentations in the corn beef mixture
Break a fresh egg into each indentation.
Bake in a preheat oven ( 180deg) for about 10mins or until eggs are done to your preference.
Garnish w coriander leaves. Serve with French loaves on the side.

Recipe was adapted from SH Magazine

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