Ham and egg bread tarts

Ham and egg bread tarts

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Heres a healthy, delicious moveable lunch for busy kids on the go in summer!

The ingredient of Ham and egg bread tarts

  1. 6 slices day-old wholemeal bread
  2. rice bran oil cooking spray
  3. 1 tablespoon Alfa One rice bran oil
  4. 1/2 small red onion, finely chopped
  5. 1 garlic clove, crushed
  6. 75g leftover leg ham, finely chopped
  7. 6 eggs

The instruction how to make Ham and egg bread tarts

  1. Preheat oven to 180u00b0C/160u00b0C fan-forced. Grease a 6-hole, 3/4 cup-capacity nonstick texas muffin pan. Place bread on a board. Remove and discard crusts. Using a rolling pin, flatten bread slightly. Press 1 piece bread into 1 prepared muffin hole to form a cup. Spray with oil. Repeat with remaining bread. Bake for 10 minutes or until lightly browned.
  2. Meanwhile, heat oil in a non-stick frying pan over medium heat. Add onion, garlic and ham. Cook, stirring, for 5 minutes or until onion has softened. Set aside to cool slightly.
  3. Remove pan from oven. Spoon 1 tablespoon ham mixture into each case. Crack 1 egg over each. Season with salt and pepper. Bake for 18 to 20 minutes or until eggs are just set. Stand in pan for 10 minutes. Transfer to a wire rack to cool. Place tarts, in a single layer, in an airtight container lined with baking paper. Refrigerate.

Nutritions of Ham and egg bread tarts

fatContent: 177.338 calories
saturatedFatContent: 10.1 grams fat
carbohydrateContent: 2.3 grams saturated fat
sugarContent: 10.4 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 10.6 grams protein
sodiumContent: 191 milligrams cholesterol

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