8 ea Eggs, separated 2 tb Margarine
3 tb Water 1 ea 1# can corned-beef hash
3 tb Flour 8 oz Tomato sauce
1/2 ts Salt Generously grease two 8″
1/4 ts Pepper -layer cake pans.
1/2 c Onion, chopped
Beat egg whites until foamy, add water, beat until stiff peaks form.
Beat egg yolks with flour, salt and pepper. Fold into egg whites.
Divide mixture into cake pans. Bake at 350 F for 20 minutes, or
until puffed and firm. Saute onion in margarine, add hash, heat
through. Turn 1 layer of egg omelet onto serving dish. Cover with
hash. Top with second layer. Serve with warmed tomato sauce. From
the recipe looseleaf of Sheila Exner – September 1991 -End Recipe
Export- The Homestead BBS HST/V32b (615)385-9421
TO ALL
Yields
6 servings