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Baked tuna-and-egg savoury tarts

Great value

Baked tuna-and-egg savoury tarts

35-40 minutes

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Baked tuna-and-egg savoury tarts

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 35-40 minutes

Ingredients

2 x 170 g Woolworths chunk light-meat tuna in brine cans, drained
sea salt and freshly ground black pepper, to taste
250 g bacon, roughly chopped
2 T olive oil
5 free-range eggs
2 cups cream
30 g parsley, roughly chopped

Method

Preheat the oven to 180°C. Mix the eggs, cream, parsley and tuna in a large mixing bowl and season to taste.

Add half the bacon, reserving the other half. Fill 6 individual ovenproof bowls (or tuna cans) with a cup of mixture and bake for 30–40 minutes, or until the egg has set.

Fry the remaining bacon in the olive oil until crispy and sprinkle over the cooked savoury tarts.