Egg and toast tartlets

Prep 25 min
Total 55 min
Makes 6 Servings



12 slices
white bread
1 tbsp
onion, thinly sliced
1 tbsp
4 cups
baby spinach
1/4 cup
small eggs
1/8 tsp


  • 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.


Calories 320, Protein 16 g, Carbohydrates 32 g, Fat 14 g, Fibre 2 g, Sodium 556 mg. Excellent source of Folate
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