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Spinach tarts with egg

updated

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Ingredients for 1 servings:

  • 225 g leaf spinach, frozen
  • 12 slices of toast
  • 1 onion(s)
  • 1 garlic clove(s)
  • 12 eggs
  • salt and pepper
  • n. B. Nutmeg
  • some oil for the mold
  • 1 tbsp oil, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

makes 12 cakes

Thaw the spinach and squeeze out all the liquid. Flatten the toast with a rolling pin. Grease the muffin cups. Carefully press the slices of toast into the holes. Peel and finely dice the onion and garlic clove. Preheat the oven to 180°C (top/bottom heat). Heat 1 tablespoon of oil and sauté the onions and garlic. Add the spinach and season with salt, pepper, and nutmeg. Divide the spinach mixture among the muffins. Crack an egg onto each one and bake for about 20 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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