Gluten -free bacon and egg tart. ( Tin Goose , Cromwell)

1 carrot grated, 1 courgette grated, 1 spring onion sliced finely, 1 handful fresh spinach chopped, 1/2 a red capsicum chopped, 4 slices bacon, diced, 8 eggs, 1 cup cream, 1/2 a cooked kumara sliced in small pieces, sour cream, sweet chilly sauce.

Combine first 8 ingredients in a bowl making sure eggs are well mixed. Season with salt and pepper.

Heat oven to 160degC. grease 6 large muffin cups.

Pour mixture into each muffin cup, only filling three quarters full.

Place a piece of Kumara in the middle of each cup followed with a dollop of sour cream in the middle.Fill up with remaining mixture. Add a swirl of sweet chilly sauce.

Bake for 30 minutes or until the centre springs back to the touch.

Serve with salad and a drizzle of sweet chilly sauce.

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