Egg and toast tartlets

Prep 25 min
Total 55 min
Makes 6 Servings

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!



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

Issue: April 2014

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Photo credit: Eggs and toast tartlets Photo, Roberto Caruso

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