I can't claim responsibility for this masterpiece. I'll be the first to tell you that Dessert Chef C has more tricks up her sleeve than just jelly and trifle. This one's not even a dessert! I believe the recipe is straight from the Dollars & Sense Cookbook, with a few minor tweaks. And for anyone who ever thought that a service station could dish up a bacon and egg pie, try this and you'll never eat a dodgy old servo B&E ever again.
If you're a keen baker, feel free to make your own pastry. We just use the frozen stuff, which is perfectly fine, and cheap too.
Bacon & Egg Pie
Roll out about 300g of pastry to line a greased oven dish, about 27cm round. Roll the remainder out to go on top and pop back in the fridge.
Chop up 4 rashers of bacon and 1 onion, then fry until lightly browned in the bacon rind. Place half the bacon and onion on the bottom of the pie, and put 1 cup of cooked frozen veges on top. Break the eggs over these and as you prefer, either break up the yolks or leave them whole. Grate about 1/2C of cheddar cheese over the eggs, then place the rest of the bacon and onion on top of the cheese.
Place the top layer of pastry on, press the edges down with a fork, and punch it with several air holes. Brush with a little milk. Bake at 200C for about 40mins. Ensure the filling is cooked before serving.