Nested Eggs [barbecue or camp fire]
Comments: An excellent breakfast served along with toasts.
Servings: 4 6
  • 1 [340-g / 12-ounce] can corned beef
  • 6 eggs
  • Salt and pepper, to taste
  • Butter or margarine, for the al foil
  • 1 teaspoon [5 mL] water
  • Cut 6 [6-inch / 15-cm each] squares al foil; grease using butter or margarine.
  • In the middle of each square, shape corned beef into 6 nests, each large enough to hold 1 egg.
  • Heat nests into a frypan for 2 minutes.
  • Break one egg into each nest.
  • Salt and pepper to taste.
  • Pour water into frypan; cover frypan.
  • Cook eggs until done to taste, and serve.