Happy Easter/Passover/long weekend, everyone!  I hope you’re all enjoying your final day off.  I don’t have one, but I figured maybe you could use yours to make a delicious brunch featuring this winning recipe I tried out yesterday.  Let’s just say it’s earned itself a pretty solid spot on the weekend brunch rotation.

Adapted from this month’s issue of Chatelaine, we have egg & toast tartlets:

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^ How cute are these guys?!

Here’s what I used:

  • 12 slices white bread (I used Dempster’s)
  • 1 tbsp butter
  • 1 onion (white or yellow), diced
  • 1 tbsp maple syrup
  • 4 cups spinach
  • 1/4 cup sundried tomatoes, chopped (if yours come in a can, I recommend soaking up the oil with a paper towel first)
  • 12 eggs (small are recommended, but I could only find large at the grocery store)
  • Salt and pepper, to taste

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Here’s what I did:

  1. Preheat the oven to 375 ºF.  Spray a 12-cup muffin pan with cooking oil.
  2. Cut the crusts off of each slice of white bread.  Flatten each slice with a rolling pin before tucking it into a muffin cup, pressing along the bottom and sides (the slice will fold on itself slightly).  Place the pan in the oven for 5-7 minutes until bread is lightly toasted.
  3. Heat a non-stick frying pan over medium heat and allow butter to melt.  Add onion and cook for 12-15 minutes, stirring occasionally, until soft and brown.
  4. Add maple syrup and spinach to pan and stir.  Cook for 1-2 minutes, until spinach is wilted. Image
  5. Distribute onion-spinach mixture evenly into each toast cup.  Sprinkle with sundried tomatoes and crack an egg on top of each.  Season with salt and pepper.
  6. Bake for 15-18 minutes, until egg whites are solid but yolks are still runny.

Enjoy with fruit and, ideally, some bacon.  Preferably arranged artfully in a cup.

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Stay hungry!

Caj

 

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