We know that breakfast is the most important meal of the day, so sometimes we have to give traditional dishes a twist! Try baking your eggs and toast together in this delicious breakfast recipe from Claire Tansey.
Egg & toast tartlets
- 12 slices white bread
- 1 tbsp butter
- 1 onion, thinly sliced
- 1 tbsp maple syrup
- 4 cups baby spinach
- 1/4 cup sun-dried tomatoes, chopped
- 12 small eggs
- 1/8 tsp salt
Preheat oven to 375F. Cut out 12, 5 × 5-in. squares of parchment. Press a parchment square into each cup of a 12-cup muffin pan, or spray with oil.
Cut the crusts off bread slices. Use a rolling pin to flatten slices, then press slices into prepared cups to make shells.
Spray tops with cooking spray. Toast in center of oven, 5 to 7 minutes.
Melt butter in a non-stick frying pan over medium. Add onion. Cook, stirring occasionally, until soft and brown, 12 to 15 minutes. Stir in maple syrup and spinach. Cook until spinach wilts, 1 to 2 minutes. Spoon some spinach mixture into each bread shell, sprinkle sun-dried tomatoes over spinach, and crack an egg on top. Season with salt and fresh pepper.
Bake in center of oven until egg whites are set but yolks are runny, 15 to 18 minutes.
Prep 25 minutes | Total 55 minutes
Serves 6 | Per serving 320 calories, 16 g protein, 32 g carbs, 14 g fat, 2 g fiber, 556 mg sodium. Excellent source of folate.
Courtesy Claire Tansey
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