John Myers
Spinach Tartlets with Egg
The perfect spinach tartlets with egg recipe with a picture and simple step-by-step instructions.
- 225 g Frozen spinach leaves
- 12 Discs Toast
- 12 tsp Butter
- 1 medium sized Onion red
- 1 Peeled garlic clove
- 4 Pc. Tomatoes pickled in oil
- Salt and pepper
- 12 Eggs
- Squeeze out the defrosted spinach. Roll the toast slices flat with the rolling pin. Grease 12 small casserole dishes (or a muffin tray) with butter, press the toast slices into them. Peel the onion and garlic, chop finely. Drain the tomatoes, chop them.
- Preheat the oven to 180 ° C (fan oven 160 ° C). Heat 2 tablespoons of tomato oil in a saucepan, sauté the onion, garlic and tomatoes in it. Briefly stew the spinach, season with salt and pepper. Pour the mix into the toasts. Beat the 1 egg on top of the spinach, sprinkle with salt and pepper. Let it harden in the oven for about 20 minutes and serve hot.
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