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1 can (15 oz.) corned beef
2 eggs
2 Tbsp. shredded sharp Cheddar

Spoon hash evenly into 2 (10-ounce) custard cups. With
the back of a spoon, make a hollow in center of each, leaving a
1/4-inch rim. Carefully crack egg into each hollow. With a
fork, prick egg yolks through membrane, 2 times. Cover with
plastic wrap. Microwave on High for 4 minutes (rotating cups
1/4 turn after 2 minutes) or until hash is heated through and
egg whites are nearly opaque. Starting at far edge of each
cup, carefully remove plastic wrap. Sprinkle each yolk with 1
tablespoon of the cheese. Microwave, uncovered, on High for 30
seconds. Let stand for 1 minute before serving.

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