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Easter brunch tarts
- 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
- 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.
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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