FOOD FACT
Whether served for breakfast, lunch or dinner, this recipe makes a comforting spring meal. Baked eggs add a delicate flavor to the savory beef and potatoes while cabbage gives it some leafy greens to keep a hefty serving from sitting too heavy on a busy morning. Around St. Patrick’s Day, it provides a great way to use leftover corned beef, and chopped pastrami from the deli makes an ideal year-round substitute.