We’ve been bad about eating breakfast the past week. It’s either too early to cook, or too hot to cook, or there isn’t enough time…all types of excuses. We grew lots of spring onions in our garden and I wanted to use them for a breakfast treat, so no more excuses…I made egg tartlets with Spring Onion, Celery and Blue Cheese.

These personal tarts are great for a quick breakfast or for a bag lunch with a salad. The Spring Onions and Celery mix well, while the blue cheese gives a nice salty tang, and the walnuts add a touch of earthiness.

Here is my recipe for these tasty tartlets:

Makes 12 Tarts
For the Crust:
1 1/2 Cups Unbleached flour
1/2 Cup Coconut Oil
1/4 Cup Chopped Walnuts
1/4 Cup Water
1/2 tsp Celery Seed
Pinch of Salt

For the Filling:
3 Whole Celery Stalks Chopped
4 Spring Onions Chopped
3 Eggs Beaten
3/4 Cup Blue Cheese, Crumbled
1 Tblsp Yogurt
1 Tblsp Butter
Salt & Pepper to Taste

Other Equipment: Muffin Tin

For the Crust:

1. Mix the Flour, seeds, and salt together. Add to a food processor with the softened coconut oil.
Pulse till crumbly. Mix in walnuts and water till dough just comes together.
2. Divide dough into 12 balls, and press into oiled muffin tin. Baked for 10 minutes at 400F.


For the Filling:

1. Heat Butter in a saucepan and gently sauté celery and onions till fragrant and bright green. Take off the heat and stir in the blue cheese.


2. Beat the eggs and add the yogurt.



1. Fill each crust with the cooked onion and cheese mixture. Then pour in the beaten eggs just enough to lightly cover the filling. Bake at 400F for 15 minutes.


2. Remove from tins and allow to cool on a rack.


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