Posted by: Josie | April 27, 2008

Corn, egg and bacon tarts


  • olive oil cooking spray
  • 1 teaspoon olive oil
  • 3 green onions, thinly sliced
  • 4 shortcut bacon rashers, chopped
  • 310g can corn kernels, drained
  • 4 sheets filo pastry
  • 4 free-range egg


  1. Preheat oven to 180°C. Spray four 3/4 -cup capacity Texas muffin holes with oil. Heat oil in a small frying pan over medium heat. Add green onions and bacon. Cook, stirring often, for 5 minutes or until bacon is light golden. Remove from heat. Stir in corn. Season with salt and pepper.
  2. Place 1 pastry sheet on workbench. Spray with oil. Fold in half crossways. Spray top with oil and cut in half crossways. Use pastry squares to line base and sides of 1 muffin hole, allowing a 2cm overhang. Repeat with remaining pastry and oil.
  3. Divide corn mixture between tart cases. Break 1 egg into each tart case (keep yolk intact). Bake for 20 minutes or until egg is just set. Season with pepper. Serve.

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