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Egg and Corned Beef Stack

This is the perfect way to use up leftover corned beef too. My husband and son love this.

Ingredients:

  • 2 (12 oz) cans corned beef
  • 2 cans condensed cream of mushroom soup
  • 1/4 cup instant minced onion
  • 8 slices bread, toasted
  • 8 eggs poached
  • paprika

Directions:

Combine corned beef with soup and onion. Heat ingredients thoroughly. Pour over slices of toast. Top with poached eggs. Sprinkle with paprika. Serves 8.

By Sandy from Graettinger, IA

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