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Easter brunch tarts

Easter brunch tarts

4 serves

15 m

15 m

Ingredients

  • 8 slices wholemeal bread, crusts removed
  • 1 tablespoon olive oil
  • 75 g baby spinach leaves
  • 150 g drained roasted capsicum, chopped
  • 2 green shallots, thinly sliced
  • 8 eggs
  • cup grated tasty cheese
  • 3 vine-ripened tomatoes, cut into wedges
  • 1 medium avocado, peeled and chopped
  • 2 tablespoons tomato chutney, to serve

Method

Step 1

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, 11 cm in diameter, 4 cm deep). Place tins on a large baking tray.

Step 2

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.

Step 3

Bake in 200 °C 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.

Step 4

To serve, transfer tarts to plates. Top with chutney. Serve with spinach, tomato and avocado mix.

Tip

  • Metal pie tins are available from specialty kitchen stores and department stores. Tarts are also delicious when served cold. Refrigerate any leftovers and add to lunchboxes for a healthy school or office lunch.

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Our step-by-step recipes are designed to build cooking confidence and skills, making it easy and delicious to follow a heart-healthy eating pattern.