Title: Baked eggs in hash (mw)
 Categories: Eggs, Breakfast, Microwave
      Yield: 2 Servings
 
      1 cn Corned beef hash
      2    Eggs
      2 T  Shredded sharp Cheddar chse
 
  Spoon hash evenly into two 10 oz custard cups or ramekins.  With the
  back of a spoon, make a hollow in center of each, leaving a 1/4 inch
  rim. Carefully crack egg into each hollow.  With a fork, prick egg
  yolks through membrane two times (prevents bursting).  Cover with
  plastic wrap.
  
  Microwave on High for 4 minutes (rotating cups 1/4 turn after 2
  minutes) or until hash is heated through and egg whites are nearly
  opaque. Starting at far edge of each cup, carefully remove plastic
  wrap.  Sprinkle each yolk with 1 T of cheese.  Microwave, uncovered,
  on High for 30 seconds. Let stand for 1 minute before serving.
  
  "Sunset Microwave Cook Book", 1981, Lane Publishing Co