This is the best egg and bacon pie ever which my Mum made for me while growing up. I've added spinach to mine for extra vegie intake. The best thing about this recipe is that you can make the pie any size depending on the quantity on ingredients or how many people you have to feed.
Preheat oven to 180 degrees C and grease a baking tin or pie tin. I used a shallow tin roughly 20x25cm. Thaw pastry on the bench and place spinach in the microwave and cook for one minute, then drain excess liquid.
Meanwhile, trim bacon of excess fat and cut each piece in half. Line the baking tin with pastry, for my tin I used one and a half sheets of pastry for the base and the rest for the top.
Spread roughly two tablespoons of tomato sauce over the base of the pie, then place the bacon and spinach on the base. Make sure the bacon isn't lying flat on the base, try to get a bit of height happening so the egg has lots of places to go. Add a few random squirts of tomato sauce.
Now add the eggs to the pie. Crack each seperately into a bowl, then gently place in around the bacon, trying not to break the yolk. Add a few more random squirts of tomato sauce. Place the remaining pastry on top, making sure to seal the edges well by pinching them together. Bake for approx 25-30 minutes or until pastry is golden brown. Let stand for about ten minutes to ensure egg is completely set.
The beauty of this pie is that is uses basic pantry staples. You can also vary the quantity of ingredients, adding more eggs and bacon, or even add different ingredients. Cherry tomatoes, corn, peas, cheese or roasted chopped chicken would also be great.
Now THIS is a recipe that is the closest to what my kiwi husband would call a 'real bacon and egg pie' no whisking together of the eggs BLERGH!! this looks fabulous, I just hope I can convince him that it's OK to to put spinach in it lol. - 29 Dec 2012