Mum and Grandma always made great egg and bacon pies, So yummy! and I have continued this tradition. The pie has a top and bottom of shortcrust pastry, and the filling is streaky bacon topped with several fresh whole eggs. If cutting the pie into 8 portions and the eggs can be arranged neatly each portion will get a yolk.

Egg and Bacon Pie

10 oz Shortcrust pastry
Good Welsh streaky bacon
8 Fresh eggs left whole
Seasoning to taste
Parsley may be added to the filling as an option

Roll out the pastry and line a flan case
Layer the bacon at the bottom and break the eggs so that they are evenly distributed on the bacon. Season and carefully cover with the other rolled half of pastry.
Seal the pie and brush on some milk to brown the top. Carefully pierce the centre to allow steam to escape. Bake in a hot oven say 400deg for 30-40 minutes. Good served hot or cold. Slice into 8 portions.