Brunch Cups

Preheat oven to 200oC and take out puff pastry sheets to thaw slightly.

Lightly grease a 12 cup muffin pan with olive oil.

In a mixing jug (or bowl), combine eggs, salt, pepper and garlic powder and whisk with a fork.

With a sharp knife, slice one square sheet of puff pastry into 9 squares. Cut 3 matching squares from the second sheet and return the leftover pastry to the freezer.

Gently press each of the 12 squares into a hole of the muffin pan, folding the edges as required to line the cup. If the pastry isn't yet thawed enough it will crack - so please be patient with this step.

Distribute the wilted spinach and tomato between each pastry lined cup.

Fill equally with the egg mixture - the cups should be not quite full as the mixture will rise slightly on baking.

Bake the cups at 200 (turn down to 180 if they are browning too quickly) until the pastry is puffed and the egg mixture is set. Approx 20mins.