Easter brunch tarts

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, 11cm in diameter, 4cm deep). Place tins on a large baking tray.
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.
3. 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.
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.