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Name: Brunch Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 8
Cuisine: not set
Ingredients: 8 slices wholemeal bread crusts removed; 1 tablespoon olive oil; 75 grams Baby spinach; 150 grams capsicum chopped and roasted; 2 green shallots thinly sliced; 8 eggs; 1/3 cup grated tasty cheese; 3 tomatoes cut into wedges; 1 Avocado peeled and chopped; 2 tablespoons tomatoe chutney

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INGREDIENTS

8 slices wholemeal bread ; crusts removed
1 tablespoon olive oil
75 grams Baby spinach
150 grams capsicum ; chopped and roasted
2 green shallots ; thinly sliced
8 eggs
1/3 cup grated tasty cheese
3 tomatoes ; cut into wedges
1 Avocado ; peeled and chopped
2 tablespoons tomatoe chutney

Servings

INSTRUCTIONS

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.

NOTES

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Brunch Tarts

8 slices wholemeal bread crusts removed
1 tablespoon olive oil
75 grams Baby spinach
150 grams capsicum chopped and roasted
2 green shallots thinly sliced
8 eggs
1/3 cup grated tasty cheese
3 tomatoes cut into wedges
1 Avocado peeled and chopped
2 tablespoons tomatoe chutney

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.

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Nutrition

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Serving Size: 1 Serving (239g)
Recipe Makes: 8 Servings

Calories: 183
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 %
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.

About Our Nutrition Facts

Calories per serving: 183

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