Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 2 people
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
2
- 2 slices multigrain bread
- 5milliliter extra virgin olive oil cooking spray
- 200grams frozen spinach, thawed, squeezed
- 150grams Woolworths light ricotta
- 2 spring onions, finely chopped
- 2tablespoons chopped continental parsley
- 2 free range eggs
- 2tablespoons Woolworths light tasty grated cheese
- 210grams no-added-salt chickpeas, drained, rinsed
- 1/3 cup sunflower seeds
- 1teaspoons smoked paprika
- 4 celery sticks, thickly sliced
- 8 Woolworths snackable carrots
- 2 Woolworths Fresh Food Kids mini apples
Description
Little tummies will love these handheld baked egg cups, which come together with a few ingredients to create maximum flavour. Pair with other lunch-box favourites.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Grease 2 holes of a 6-hole (1-cup-capacity) Texas muffin tray. For each tart case and using a rolling pin, roll bread out to flatten. Spray with oil, then use bread to line prepared holes. Bake for 5 minutes or until lightly golden.
Step 2 of 4
Combine spinach, ricotta, onion and parsley in a small bowl. Spoon into bread cases. Make a small indent at centre. Crack eggs into indents. Sprinkle with cheese. Bake for 20 minutes or until golden-brown and egg has set.
Step 3 of 4
Meanwhile, line a baking tray with baking paper. Place chickpeas, seeds and paprika in a bowl. Stir to combine. Place on prepared tray. Spray with oil. Bake for 15 minutes, stirring occasionally, or until golden-brown.
Step 4 of 4
Serve cups in a lunch box with toasted chickpea mixture, celery, carrot and apple.
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