We make these and then freeze them so you can heat them up one at a time for a warm brekky or after school snack in between meals. Of course, they’re always better fresh.
Cooking Time 20 minutes
Olive oil, to grease
3 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
1 x 270g can corn kernels, drained
100g grape tomatoes, quartered
1/2 red capsicum, deseeded, coarsely chopped
3 green shallots, ends trimmed, thinly sliced
40g (1/2 cup) coarsely grated hard cheddar cheese
Preheat oven to 180°C. Brush six 185ml (3/4-cup) capacity muffin pans with oil to lightly grease. Using a saucer as a guide, cut six 14cm-diameter discs from the pastry. Line the muffin pans with pastry. Combine the corn, tomato, capsicum, shallot and cheddar in a bowl. Season with salt. Divide corn mixture among pastry cases. Make a well in the centre of the corn mixture. Break an egg into each pastry case. Bake for 20 minutes. Set aside in the pan to cool slightly before serving.