Preheat oven to 180°C. Spray four 3/4 -cup capacity Texas muffin holes with cooking spray. Heat olive 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.

Place 1 pastry sheet on workbench. Spray with cooking spray. Fold in half crossways. Spray top 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.

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 with salad leaves.