Bacon and Egg Pie
Hearty bacon and egg pie makes a great brunch dish, or serve it with a salad for a light supper.
Preheat oven to 325°F. Butter a 9 or 10-inch pie dish.
Roll out half of the pastry into a circle. Line the pie dish with the pastry, leaving the overhang.
Crack 6 of the eggs into the pie dish, making sure the yolks are evenly spaced around the pie. Cut bacon to size with scissors and lay 4 slices on top of the eggs. Season with salt and pepper.
Crack another 6 eggs into the pie dish as before and top with the remaining bacon. Fold overhanging pastry over filling.
Whisk the remaining egg and brush onto the edge of the pastry. Roll out remaining pastry into a circle and place over filling, pressing the edges together gently. Trim pastry, brush top of pie with beaten egg and cut a slit in the top.
Bake for about 70 minutes. Cool and cut into wedges to serve.
Butter for pie dish
1 (1-lb.) package puff pastry
13 happy eggs, divided
8 slices smoked bacon
Salt and pepper