Ham and egg bread tarts

Method

• 1
  Preheat oven to 180°C/160°C fan-forced. Grease a 6-hole, 3/4 cup-capacity nonstick texas muffin pan. Place bread on a board. Remove and discard crusts. Using a rolling pin, flatten bread slightly. Press 1 piece bread into 1 prepared muffin hole to form a cup. Spray with oil. Repeat with remaining bread. Bake for 10 minutes or until lightly browned.
• 2
  Meanwhile, heat oil in a non-stick frying pan over medium heat. Add onion, garlic and ham. Cook, stirring, for 5 minutes or until onion has softened. Set aside to cool slightly.
• 3
  Remove pan from oven. Spoon 1 tablespoon ham mixture into each case. Crack 1 egg over each. Season with salt and pepper. Bake for 18 to 20 minutes or until eggs are just set. Stand in pan for 10 minutes. Transfer to a wire rack to cool. Place tarts, in a single layer, in an airtight container lined with baking paper. Refrigerate.