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Easter brunch tarts
heartfoundation.org.au|Helpline 13 11 12

Easter brunch tarts

15 minutes (15 minutes)
Serves 4 (2 tarts per serve)
  • 8 slices wholemeal bread, crusts removed 
  • 1 tablespoon olive oil 
  • 75g baby spinach leaves 
  • 150g drained roasted capsicum, chopped  
  • 2 green shallots, thinly sliced 
  • 8 eggs 
  • 1/3 cup grated tasty cheese 
  • 3 vine-ripened tomatoes, cut into wedges 
  • 1 medium avocado, peeled and chopped  
  • 2 tablespoons tomato chutney, to serve  
  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.

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