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Corned-Beef Egg Cups
Credit:
Chris Simpson
Recipe Summary
prep: 10 mins
total: 30 mins
Yield: Makes 6
Ingredients
Ingredient Checklist
1 tablespoon unsalted butter, melted, plus more for pan
6 slices potato sandwich bread
1 small shallot, sliced
1 1/2 ounces corned beef, chopped
1/3 cup baby spinach
6 large eggs
Kosher salt and freshly ground pepper
Gallery
Corned-Beef Egg Cups
Credit:
Chris Simpson
Recipe Summary
prep: 10 mins
total: 30 mins
Yield: Makes 6
Gallery
Corned-Beef Egg Cups
Credit:
Chris Simpson
Corned-Beef Egg Cups
Credit:
Chris Simpson
Corned-Beef Egg Cups
Recipe Summary
prep: 10 mins
total: 30 mins
Yield: Makes 6
Recipe Summary
prep: 10 mins
total: 30 mins
Yield: Makes 6
prep: 10 mins
total: 30 mins
prep:
10 mins
total:
30 mins
Yield: Makes 6
Makes 6
Ingredients
Ingredients
- 1 tablespoon unsalted butter, melted, plus more for pan
- 6 slices potato sandwich bread
- 1 small shallot, sliced
- 1 1/2 ounces corned beef, chopped
- 1/3 cup baby spinach
- 6 large eggs
- Kosher salt and freshly ground pepper
Directions
Preheat oven to 375°F. Brush 6 muffin cups (the deeper the better) with melted butter. With a rolling pin, slightly flatten slices of potato bread (trimming off the crusts if desired). Press into prepared cups and brush with more butter.
Melt 1 tablespoon butter in a small skillet over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Remove from heat and stir in corned beef and baby spinach.
Divide filling evenly among cups. Crack 1 large egg into each and season with salt and pepper. Bake until egg whites are almost set, 15 to 20 minutes. Let stand 5 minutes before serving.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Corned-Beef Egg Cups
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Corned-Beef Egg Cups
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
