Spinach & Leek Breakfast Tart
From Issue #Spice

  • Serves 4
  • Preparation Time: 10 min
  • Cooking Time: 30 min
  • 425°F

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Ingredients

Adjust Servings:
225g puff pastry
1 tablespoon olive oil
1/2 cup leeks washed and sliced
1 cup baby spinach
1/8 teaspoon black pepper
4 teaspoons garlic & herb cream (you can also use regular cream cheese and season it with 1 teaspoon minced garlic + 1/4 teaspoon dill)
4 eggs

Nutrient Analysis

PER SERVING:

1/4 of recipe


RENAL EXCHANGE:

1 Protein + 1 1/2 Starch + 1/2 Vegetable


Calories
354Kcal
Protein
10g
Carbohydrates
27g
Fibre
0.5g
Total Fat
23g
Saturated Fat
10g
Cholesterol
211mg
Sodium
270mg
Potassium
167mg
Phosphorus
113mg

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PHOSPHATE TIP: Cream cheese is lower in phosphorus compared to other types of cheese.

Ingredients

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Preparation

1
Done

Preheat oven to 425°F. Line a baking tray with parchment paper. Cut puff pastry sheet into four equal squares (5"×5"). Create a border for each tart by folding each edge over 1/4". Prick the bottom of each tart with a fork. Place puff pastry tarts on baking tray. Bake for 10–15 minutes or until tart shells puff and become golden in colour. Remove from oven.

2
Done

Heat oil in a small skillet over medium heat. Sauté the leeks until soft, approximately 5 minutes. Add the spinach and continue to sauté until wilted. Season with black pepper.

3
Done

Press down the center of the tart shell. To the base of each shell, spread 1 teaspoon of garlic & herb cream cheese. Divide the spinach and leek mixture between the four tarts, creating a well for the egg. Crack a whole egg into each well.

4
Done

Bake for 15–20 minutes or until the egg whites set. Serve immediately.

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Source: Spice it up! ISSN 1918-302X Spice it up!
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