1 can (15 oz) corned beef hash
3 eggs
Directions
Spoon corned beef hash in 1/2 of microwave safe dish or pan.Press hash
against bottom and sides of pan.Microwave on high for 2 1/2 to 3 1/2
minutes or until hot.Rotate once during cooking.Make 3 deep
indentations in hash with back of spoon.Break eggs,one at a time,and
add to each indentation.Cover dish with vented plastic wrap.Program
microwave oven to medium high (70%) and cook for 2 to 3 minutes or
until eggs are almost set.Rotate pan once during cooking.Let stand
covered for 2 minutes.Season with salt and pepper.Serves 3.
Servings: 3 servings
Microwave Eggs In Hash Nests Recipe brought to you by Recipe Ideas
Categories: Egg; Meat; Microwave
The History of Recipes
We can follow the history of meal recipes way back into history, in fact as far back into history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, generally, these ancient records were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In fact, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Progressing into The time of the roman empire 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into hors d`oeuvre, main course and dessert, a very modern way of dining. Additionally, he tells us how the early Romans used many different herbs, including a few you will know for example bay, fennel and asafoetida. Later, there were a couple of books dating from the fourteenth century - one book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these are not about the curry that we all know today, but instead recipes for the types of meals prepared for the rich people of those days. Later on in the 1400s, knights returning from the crusades brought back a variety of foods, spices and herbs from Arab cooking, including spices like coriander, parsley, and rosemary. These new spices and herbs caused an increase in publications on food, most of which are kept safe in private libraries. By the time we get to the 20th century, cookery publications are greatly in demand due to more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Microwave Eggs In Hash Nests recipe.
