Try this Brunch Tarts recipe, or contribute your own.
Suggest a better descriptionUsing 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.
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Serving Size: 1 Serving (239g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 183 | ||
Calories from Fat: 59 (32%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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