2 eggs
1 onion, peeled and sliced
1 pound corned beef
1 pound lean ground beef
1/2 teaspoon salt
4 tablespoons butter
1 cube chicken bouillon
8 eggs
1 tablespoon brown sugar
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
Preheat oven to 400 degrees F (200 degrees C). Lay eggs in a single layer on a medium baking sheet or in a plastic bag; place on baking sheet, leaving a 1 inch strip for dusting.
To Make Pasta Sauce: In a large saucepan, combine celery salt, mustard, parsley, soy sauce, sugar, lemon zest and vanilla extract. Bring mixture to a boil and continue boiling 45 minutes to 1 hour, stirring constantly. Remove from heat and stir in flour and brown sugar. Place in a medium bowl. Pour over eggs; cover, and refrigerate for at least 1 hour.
Divide roast over the eggs. Cut each piece into 1/2 inch cubes (or to desired size). Place cubes in a large bowl, and mix with the pasta sauce.
Preheat oven to 350 degrees F (175 degrees C). Place egg on top of roast and spread a little with the parsley mixture.
Bake uncovered in the preheated oven 45 minutes, uncovered, or to desired tenderness.