Bacon and Egg Pie Recipe

This is one of my families’ favourite recipes. It’s quick and easy to make and is delicious. On the farm we always had an abundance of eggs, we raised pigs and cured and smoked our own bacon. The bacon and egg pie came out on plates for breakfast, lunch, and dinner. It also featured as a cold pie for picnics and as we never made one pie at a time, there was always one to give to someone else who needed it.

It can be frozen whole or portioned so if you live by yourself it's great to eat half fresh and put the other half in the freezer for a rainy day.

Ingredients:

• 8 eggs

• 4 middle rashers of bacon

• 1 brown onion diced

• 3 tbsp of Tomato Relish

• A handful of grated tasty cheese

• 1 slice tomato

• 1 sheet of puff pastry

Method:

1. Preheat the oven to 360 F.

2. Grease a 20cm square pie dish or similar.

3. Line the pie dish with the puff pastry.

4. Add the tomato relish to the base and spread it evenly over the base with a spoon.

5. Spread the diced onion evenly over the base.

6. Put the bacon up on its edge to make pockets for the eggs. Make sure that the fat on the bacon is at the top.

7. Crack the eggs into the gaps between the bacon evenly spaced so that each quarter of the pie has two eggs in it.

8. Decorate the top of the pie with the sliced tomato and grated cheese.

9. Add some cracked pepper to the top of the dish and put it into the oven for approximately 40 minutes.

10. This sized pie will feed a family of four.