Crack egg tarts with spring onions recipe

  • Serves 6
  • 15 mins to prepare and 20 mins to cook
  • 310 calories / serving
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crack egg tarts HERO

Preheat the oven to gas 4, 180° C, fan 160° C.

Using a rolling pin, flatten each of the bread slices. Spread both sides of each slice with butter and press each into a recess on a muffin tin.

Crack an egg into the centre of each bread case. Sprinkle with the chopped spring onion and grated cheese

Bake in the preheated oven for about 18-20 minutes, until the eggs have just set.


Obviously these take a bit of time to make, so get everything ready the night before and break the eggs and cook the tarts while you're in the shower and getting dressed. To ring the changes you can also sprinkle some chopped bacon or ham into the muffin bread case before you add the egg.

*Inspired by Kerry-Lee E. featured in the Realfood Cookbook

  • Ingredients

  • 6 slices bread, crusts removed
  • 40g (1½oz) butter
  • 6 eggs
  • 2 spring onions, chopped
  • 1 cupful grated cheese, such as Cheddar
  • Energy 1295kj 310kcal 16%
  • Fat 20g 29%
  • Saturates 10g 50%
  • Sugars 1g 1%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 18g Protein 15.9g Fibre 0.9g


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