The weekend is upon us again and it’s the last one before Christmas. Chances are, you will either be entertaining guests or be recovering from Christmas socialising this weekend. Rather than heading out for brunch how about try this quick and easy brunch recipe.
I love pastry. I go weak at the knees at even the idea of one of Pie Minister’s vegetarian pies or a lovely home baked egg, cheese and roast veggie tart. Unfortunately pastry is really high in saturated fat which we should really only eat in moderation. This recipe replaces pastry with bread as the casing for the tart. The good thing about using bread is that there are so many choices these day. You can use wholemeal (as I did), wholegrain, sourdough, rye or gluten free.
Eggs on Toast Tarts
1 teaspoon olive oil
12 slices of bread of your choice
1 bunch of asparagus
50g feta cheese
8 free range eggs
Salt and pepper to season
Pre-heat your oven to 160 degC.
Lightly grease a standard muffin pan with olive oil using a pasty brush.
Cut the crusts off the slices of bread and press each slice out flat with the palm of your hand.
Using your fingers press one slice of bread into each of the muffin bases to make bread casings.
Cut the asparagus and feta into small (roughly 1cm) pieces and evenly distribute into the bread casings.
Lightly beat the eggs in a jug and very carefully poor into each of the bread casings making sure not to over fill them.
Back in the oven for 20-25minutes at 160 degC or until the egg is firm.
You can modify this recipe to use which ever vegetables or cheese you have in the fridge. This recipe would also work really well with fresh herbs.
Serve with a side salad for lunch or your favourite breakie veggies like mushrooms and tomatoes for breakfast.