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Quick Egg and Sun Dried Tomato Tartlets

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  • Author: Siri Pulipaka
  • Yield: 8 1x


Use stale bread to create a quick crust for these jazzed up, packable egg tarts. Make smaller versions for a party time bite.



For the base:

  • 8 slices of white bread
  • few tsp of melted butter or olive oil

For the filling:

  • 4 eggs
  • 2 bunches of spinach, finely chopped
  • 2 tbsp of chopped sundried tomatoes
  • 1 tsp of olive oil
  • 2 garlic cloves
  • salt & pepper – to taste


Prepare the bread cups

  1. Preheat oven to 200 C (400 F). Trim the crust from the bread slices and lightly flatten with a rolling pin. Place each slice in muffin cups and brush with butter or oil. Bake for 5 to 8 minutes. Set aside.

Prepare the filling

  1. Heat olive oil in a pan and add garlic. Once it starts to sizzle add the sun dried tomatoes and spinach. After the greens are wilted, season with salt and pepper. No need to wait for for the water to evaporate. Cool the mixture completely. Meanwhile, beat eggs in a bowl and then mix in the spinach mixture. Beat well.

To make the Tartlets

  1. Preheat oven to 180 C. Fill each of the bread tartlet with egg filling and bake for 8 to 10 minutes. A tooth pick inserted in the middle should come clean. Let them cool a bit and serve as-is or with a sauce or mayo.
  • Category: Breakfast, appetizer
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