Ingredients:

• 12 oz short crust pastry
• 12 oz bacon (streaky or back)
• 4 or 5 eggs (depending on size)
• Salt and pepper

Method:

1. Roll out half of the pastry and use to line an 8" pie dish.
2. Chop the bacon rashers finely and put over the pastry. If you like your bacon crispy, you can fry it first for a few minutes.
3. Crack the eggs in a bowl, beat and season with salt and pepper. Pour over the bacon.
4. Roll out the other half of the pastry and use to cover the egg/bacon. Seal the edges and flute with the back of a fork. If there are any pieces of pastry left over, use these to make decorative shapes and seal these onto the top with a little water or milk.
5. Brush the top with beaten egg and bake in the centre of a pre-heated oven at Gas Mark 6 (400°F/200°C) for 25 to 30 minutes.

Serves 4 - Goes well with green beans and peas.