Egg and Corned Beef Stack
This is the perfect way to use up leftover corned beef too. My husband and son love this.
- 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
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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