Side Dishes

Egg & Toast Tartlets

47

Whether you hurriedly pop one in your mouth, or savour them over Sunday brunch, these tartlets are one of our favourite ways to start the day!

6
12 slices white bread
1 tbsp butter
1 onion, thinly sliced
1 tbsp maple syrup
4 cups baby spinach
1/4 cup sun-dried tomatoes, chopped
12 small eggs
1/8 tsp salt
PREHEAT oven to 375F. Cut out 12 5 × 5-in. squares of parchment. Press a parchment square into each cup of a 12-cup muffin pan, or spray with oil. CUT the crusts off bread slices. Use a rolling pin to flatten slices, then press slices into prepared cups to make shells. Spray tops with cooking spray. Toast in centre of oven, 5 to 7 min. MELT butter in a non-stick frying pan over medium. Add onion. Cook, stirring occasionally, until soft and brown, 12 to 15 min. Stir in maple syrup and spinach. Cook until spinach wilts, 1 to 2 min. Spoon some spinach mixture into each bread shell, sprinkle sun-dried tomatoes over spinach, and crack an egg on top. Season with salt and fresh pepper. BAKE in centre of oven until egg whites are set but yolks are runny, 15 to 18 min.
Nutritions

Calories
225

Sodium
440mg
18% DV

Fat
5g
7% DV

Protein
12g
24% DV

Carbs
34g
11% DV

Fiber
3g
14% DV

Marinated Taro Root

2268

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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