There are a lot of hungry mouths to feed for breakfast. In the fridge I have rocket, spinach and feta and in the pantry fresh farm eggs and in the deep freezer the ever handy puff pastry. All these ingredients will not only make a delicious breakfast, but will also solve the problem of feeding a crowd, and what’s more it takes only about 20 minutes to prepare, then into the oven for about half an hour to bake.
Breakfast tart of Eggs, Spinach, Rocket & Feta Cheese
80 g butter coarsely chopped
1 leek, thinly sliced
1 garlic clove, finely chopped
600 g spinach, trimmed and coarsely chopped
80 g rocket, coarsely chopped
150 g feta crumbled
150 g ricotta
30 ml each coarsely chopped thyme and oregano
Grated zest of 1 lemon
Puff pastry, ready made
100 ml buttermilk or cream
Olive oil, for drizzling
Preheat the oven to 180C.
In a pan melt half the butter and sauté the leek and garlic until they start to caramelise; then add the spinach and rocket, cook until wilted, then transfer mixture to a colander and drain.
Place the wilted greens in a bowl; add feta, ricotta, herbs, and lemon zest. Season to taste, mix and set aside.
Roll out the pastry to fit a 20cm x 29cm baking tray or tart tin. Melt the remaining butter, brush the base and sides line with the pastry, allowing pastry to overhang. Spread filling mixture over pastry base, make 6 evenly spaced indentations in filling and set aside.
In a bowl or jug, whisk buttermilk and 3 eggs to combine, season, then pour over spinach mixture. Crack remaining eggs in to the indentations, season each egg lightly and drizzle with olive oil. Brush the pastry edges with a little melted butter or milk.
Place tart in oven, bake for about 25 minutes until the pastry is cooked and the eggs are set.
Serve with some bacon and or tomato relish, and as it is the festive season, perhaps a little Champaign too.