Corn and Egg Pots - or What You Will!

Directions

1. 1
   Divide the drained Edgell Super Sweet Corn Kernels between 4 x 1/2 cup greased souffle pots.
2. 2
   Break an egg into each pot and sprinkle with cheese and bacon.
3. 3
   Place the pots onto a baking tray and bake them in a preheated oven at 200C for 10 -15 minutes.
4. 4
   TIP: Ideal served for breakfast and can be prepared the night before.
5. 5
   Serve with toasted bread triangles.