Egg & Spinach Breakfast TartletYum
Do you love brunch? I do. I consider it one of the most important meals of a Sunday. Or Saturday. Or any day, really. But anyone who has had their share of brunches in restaurants, cafes or dedicated brunch-eries will know it’s not a pocket friendly meal. So it’s time to start recreating the brunch movement at home. So invite some friends over, throw on the apron, and put together a Sunday brunch of your very own!
What will be the star of your brunch feast? Well, I don’t mean to be presumptuous, but I can guarantee that these Egg & Spinach Breakfast Tartlet will catch an eye or two when you bring them to the table.
I used a ready-made shortcrust pastry for this, to cut down time and make life a little easier. But by all means make your own if you have the time.
I made life even simpler again by using frozen spinach. I know not everyone is a fan, but you get SO much more spinach for your money buying the decent-quality frozen stuff than the fresh stuff. If you are using fresh spinach for this, I recommend wilting it a little before adding it to the tartlet.
In any case, this tartlet is a great addition to your brunch party, or just for yourself as a breakfast treat. Or lunch. Or dinner. It’s really for anytime at all.
I don’t discriminate between meal times.
- Pre-rolled shortcrust pastry
- Free Range Egg - One per tartlet
- Baby Spinach (fresh or frozen) - One small handful per tartlet
- Black Pepper
- Sea Salt
- Preheat oven to 180C/250F.
- Place your tartlet tin face down on your rolled out pastry. Cut around the tin, leaving about 1 inch excess pastry.
- Place the circle of pastry oven the tin and gently press it down into the bottom and sides of the tin.
- Chill the pastry for 20 mins. Then trim the edges, line with greaseproof paper and baking beans, and blind bake for 10 mins, or until the pastry is pale gold and dry.
- Remove the tin from the oven and take out the baking beans and paper.
- Spread the spinach over the bottom and up the sides of the pastry case. You don't want the egg to hide it all!
- Return to the oven for 5 mins.
- Take the case back out, and crack an egg into the centre of the case. Sprinkle with black pepper and sea salt.
- Increase oven temperature to 220C/430F.
- Return to the oven and bake until the white of the egg is set and the yolk is still runny.
- Serve hot, with some toast soldiers for dipping!