Using a rolling pin, firmly roll each bread slice until thin.
Lightly brush both sides of bread with oil.
Press slices into 8 round, non-stick metal pie tins (1-cup capacity, 11cm in diameter, 4cm deep).
Place tins on a large baking tray.
Reserve half the spinach leaves to serve. Coarsely shred remaining spinach leaves. Divide shredded spinach, capsicum and shallots evenly among bread cases. Make a slight hollow in centre.
Carefully crack an egg into each one. Sprinkle with cheese. Season with freshly ground pepper.
Bake in 200c oven (fan-forced) for about 15 minutes, or until egg is set and edges are lightly browned. Stand in tins for 2 minutes. Gently toss reserved spinach leaves with tomato and avocado.
To serve, transfer tarts to plates. Top with chutney. Serve with spinach, tomato and avocado mix.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (239g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 59 (32%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 4.9mg||2 %|
|Sodium 258.6mg||9 %|
|Potassium 557.6mg||15 %|
|Total Carbohydrate 23.5g||7 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 19g|
|Protein 9.2g||13 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 183
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