1. Preheat oven to 220°C conventional or 200°C fan-forced. Lightly spray 4 holes of a ¾ cup (180ml) texas muffin tin with oil.
2. Cut sheet into 4 squares. Line prepared holes with pastry. Chill until needed.
3. Heat oil in a large frying pan over medium-high heat. Cook bacon for 2-3 minutes or until browned. Drain on paper towel. Cook asparagus in a small saucepan of boiling water for 1 minute. Drain and cool in cold water. Drain. Whisk 1 egg and cream in a large jug. Add bacon, asparagus, corn, cheese and most of onion. Season with pepper. Divide between pastry shells. Bake for 10 minutes. Break an egg into each tart shell. Top with reserved onion. Bake for another 10-12 minutes for a runny yolk or until your liking. Season and serve immediately.
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 65 (49%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 14.8mg||5 %|
|Sodium 203.2mg||7 %|
|Potassium 248.1mg||7 %|
|Total Carbohydrate 10.8g||3 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 10.7g|
|Protein 6.7g||10 %|
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Calories per serving: 134
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