Here’s a healthy, delicious moveable lunch for busy kids on the go in summer!
Ingredients
- 6 slices day-old wholemeal bread
- rice bran oil cooking spray
- 1 tablespoon Alfa One rice bran oil
- 1/2 small red onion, finely chopped
- 1 garlic clove, crushed
- 75g leftover leg ham, finely chopped
- 6 eggs
Method
- Step 1Preheat oven to 180°C/160°C 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.
- Step 2Meanwhile, 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.
- Step 3Remove 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.
Nutrition
742 kj
Energy
10.1g
Fat Total
2.3g
Saturated Fat
1.7g
Fibre
10.6g
Protein
191mg
Cholesterol
408mg
Sodium
10.4g
Carbs (total)
All nutrition values are per serve
Notes
- Author: Annette Forrest
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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