Baked Corned Beef Hash with Eggs
from 1950's edition of Betty Crocker Cookbook

This recipe is basically shirred eggs cooked on corned beef hash.

Corned beef hash, warmed
2 eggs per person
Butter
Salt and pepper
1 Tbsp. cream per egg

Spread warmed moist corn beef hash in 3" shallow baking dishes, one per person, or one large baking dish. With the bottom of a glass or custard cup, make deep hallows in the hash. Dot each with butter and break one or two eggs into it (two if using individual serving dishes, one if using one large dish). Season with salt and pepper; cover each egg with 1 Tbsp. cream. Place individual dishes in a baking pan.

Bake in a preheated 400° F. oven until the eggs are set around edges and still a bit jiggly in the center (10 - 15 minutes). For firm yolks, bake an additional 3 minutes. Let sit 2 to 3 minutes to set. Serve hot in the dish with buttered toast.