Egg, Ham And Asparagus Tarts

considering Christmas days over, put leftovers to enjoyable use when imaginative dishes that reinvent Christmas ingredients.

The ingredient of Egg Ham And Asparagus Tarts

• 3 small pita breads split
• 100g butter melted
• 200g leg ham finely shredded
• 1 leek white ration only halved thinly sliced
• 2 tsp wholegrain mustard
• 100g lively ricotta
• 2 egg yolks
• 60g 3 4 cup grated parmesan
• 6 eggs
• 1 bunch asparagus trimmed halved stalk stop halved lengthwise
• flat leaf parsley sprigs to assist

The Instruction of egg ham and asparagus tarts

• preheat oven to 190c brush cut side of pita following half the butter line 6 x 12cm pie pans following pita buttered side up line pita later baking paper and fill later than dried beans or rice bake for 10 minutes or until light golden cut off surgically remove beans and baking paper
• meanwhile heat remaining butter in a small frying pan over medium heat add ham and cook stirring for 3 minutes increase be credited with leek and cook stirring for 8 minutes or until leek is soft cool
• append mustard ricotta egg yolks and half the parmesan in a bowl season in the same way as salt and pepper spoon the ricotta incorporation combination into the pita bullets missiles and place the ham join up approximately the edges of the shells to form a well crack an egg into each well and height when asparagus scatter in the same way as remaining parmesan and bake for 20 minutes or until whites of eggs are set but yolks remain runny
• scatter once parsley to serve

Nutritions of Egg Ham And Asparagus Tarts

calories: 379 532 calories
calories: n a
calories: 14 grams saturated fat
calories: 16 grams carbohydrates
calories: 3 grams sugar
calories: n a
calories: 22 grams protein
calories: n a
calories: 1048 15 milligrams sodium
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calories: nutritioninformation