Collard Hash Eggcups
Corned beef hash has a retro taste, which the collard cooks have updated to cause an explosion of enhanced flavor. The eggcups are neat enough to serve ladies at a brunch, but they have a hearty flavor that men will ravish. Serious epicures will enjoy eating two servings each.
Ingredients
Non-calorie canola cooking spray
2 teaspoons olive oil
1 cup finely chopped fresh baby collards
⅛ teaspoon baking soda
1 tablespoon red wine vinegar
1 tablespoon orange marmalade
1 tablespoon minced garlic
15 ounces corned beef hash
1 teaspoon Madras curry
1 teaspoon oregano
½ teaspoon sage
1 tablespoon A-1® steak sauce
4 medium eggs
Ground red pepper
Paprika
Preparation
·Spray the ovenproof bowls with cooking spray.
·Wash the collard leaves, roll them, and snip them into short, thin shreds. Prepare enough to fill one well-packed measuring cup.
·Sauté the collards in the olive oil over high heat 3 minutes.
·Turn off the heat; add all the remaining ingredients except the eggs, red pepper, and paprika.
·Stir the mix thoroughly and check the seasonings.
·Divide the mixture among the 4 bowls; make an indentation in the middle of each.
·Crack each egg carefully and drop an egg into each bowl.
·Spray a small amount of cooking spray over each egg.
·Sprinkle red pepper and paprika on the tops as desired.
·Bake at 350º until the eggs are set. Personal preferences may vary.
Equipment/Utensils
• 4 small (7 ounce size) round stoneware ovenproof bowls • Kitchen scissors • Medium skillet
Corned beef hash has a retro taste, which the collard cooks have updated to cause an explosion of enhanced flavor. The eggcups are neat enough to serve ladies at a brunch, but they have a hearty flavor that men will ravish. Serious epicures will enjoy eating two servings each.
Ingredients
Non-calorie canola cooking spray
2 teaspoons olive oil
1 cup finely chopped fresh baby collards
⅛ teaspoon baking soda
1 tablespoon red wine vinegar
1 tablespoon orange marmalade
1 tablespoon minced garlic
15 ounces corned beef hash
1 teaspoon Madras curry
1 teaspoon oregano
½ teaspoon sage
1 tablespoon A-1® steak sauce
4 medium eggs
Ground red pepper
Paprika
Preparation
·Spray the ovenproof bowls with cooking spray.
·Wash the collard leaves, roll them, and snip them into short, thin shreds. Prepare enough to fill one well-packed measuring cup.
·Sauté the collards in the olive oil over high heat 3 minutes.
·Turn off the heat; add all the remaining ingredients except the eggs, red pepper, and paprika.
·Stir the mix thoroughly and check the seasonings.
·Divide the mixture among the 4 bowls; make an indentation in the middle of each.
·Crack each egg carefully and drop an egg into each bowl.
·Spray a small amount of cooking spray over each egg.
·Sprinkle red pepper and paprika on the tops as desired.
·Bake at 350º until the eggs are set. Personal preferences may vary.
Equipment/Utensils
• 4 small (7 ounce size) round stoneware ovenproof bowls • Kitchen scissors • Medium skillet
Serving Suggestions
Add one of your favorite toppings, such as Tiger Sauce®.
.
Add one of your favorite toppings, such as Tiger Sauce®.
.
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