Chorizo, Spinach And Egg Tart

Here is a pretty as a picture breakfast idea that will start the day off on the right note.

The ingredient of Chorizo Spinach And Egg Tart

• olive oil to grease
• 2 sheets 25 x 25cm ready rolled puff pastry just thawed
• 1 bunch english spinach trimmed washed with water clinging to leaves
• 2 about 250g chorizo sausages finely chopped
• 2 tbsp coarsely chopped fresh continental parsley
• 6 eggs
• salt freshly ground black pepper

The Instruction of chorizo spinach and egg tart

• preheat oven to 200u00b0c brush 2 baking trays with oil to lightly grease place pastry on a clean work surface cut a 1cm wide strip from the edges of each pastry sheet place one sheet of pastry on each baking tray brush edges of pastry with a little water place pastry strips on the edges of pastry sheets to create a border
• place the spinach in a medium saucepan cover with a tight fitting lid and place over low heat cook for 1 minute or until spinach wilts refresh under cold running water and use your hands to squeeze out as much excess liquid as possible coarsely chop
• scatter spinach inside the borders of the pastry top with chorizo and parsley
• bake in oven swapping trays halfway through cooking for 10 minutes or until puffed and golden remove from oven cover the pastry with a clean tea towel and gently push pastry down in the middle to flatten slightly crack three eggs over the filling of each tart season with salt and pepper bake for a further 10 minutes for a medium yolk or until eggs are cooked to your liking remove from oven and serve immediately

Nutritions of Chorizo Spinach And Egg Tart

fatContent: n a
saturatedFatContent: n a

carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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