Egg And Toast Tartlets
123
- Prep Time25 mins
- Total Time55 mins
- Makes6 Servings
Photo, Roberto Caruso.
Whether you hurriedly pop one in your mouth, or savour them over Sunday brunch, these tartlets are one of our favourite ways to start the day!
Ingredients
12 slices white bread
1 tbsp butter
1 onion, thinly sliced
1 tbsp maple syrup
4 cups baby spinach
1/4 cup sun-dried tomatoes, chopped
12 small eggs
1/8 tsp salt
Instructions
PREHEAT oven to 375F. Cut out 12 5 × 5-in. squares of parchment. Press a parchment square into each cup of a 12-cup muffin pan, or spray with oil.
CUT the crusts off bread slices. Use a rolling pin to flatten slices, then press slices into prepared cups to make shells. Spray tops with cooking spray. Toast in centre of oven, 5 to 7 min.
MELT butter in a non-stick frying pan over medium. Add onion. Cook, stirring occasionally, until soft and brown, 12 to 15 min. Stir in maple syrup and spinach. Cook until spinach wilts, 1 to 2 min. Spoon some spinach mixture into each bread shell, sprinkle sun-dried tomatoes over spinach, and crack an egg on top. Season with salt and fresh pepper.
BAKE in centre of oven until egg whites are set but yolks are runny, 15 to 18 min.
Nutrition (per serving)
Calories 320, Protein 16g, Carbohydrates 32g, Fat 14g, Fibre 2g, Sodium 556mg.
Excellent source of Folate.