Corned-Beef Egg Cups

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Martha Stewart Test Kitchen
woman using spoon to mix butter and sugar
Martha Stewart Test Kitchen

The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold.

Editorial Guidelines
Updated on February 22, 2022
corned-beef egg cups
Photo: Chris Simpson
Prep Time:
10 mins
Total Time:
30 mins
Yield:
6

Sitting down to a hearty Irish-inspired breakfast on St. Patrick's Day doesn't mean having to wake up at the crack of dawn. These no-fuss egg cups require just five ingredients and 20 minutes of bake time, so you can rise and dine in no time.

Ingredients

  • 1 tablespoon unsalted butter, melted, plus more for pan

  • 6 slices potato sandwich bread

  • 1 small shallot, sliced

  • 1 ½ ounces corned beef, chopped

  • ⅓ cup baby spinach

  • 6 large eggs

  • Kosher salt and freshly ground pepper

Directions

  1. Preheat oven to 375°F. Brush 6 muffin cups (the deeper the better) with melted butter. With a rolling pin, slightly flatten slices of potato bread (trimming off the crusts if desired). Press into prepared cups and brush with more butter.

  2. Melt 1 tablespoon butter in a small skillet over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Remove from heat and stir in corned beef and baby spinach.

  3. Divide filling evenly among cups. Crack 1 large egg into each and season with salt and pepper. Bake until egg whites are almost set, 15 to 20 minutes. Let stand 5 minutes before serving.

Originally appeared: Martha Stewart Living, March 2022
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