We’ve seen a lot of bacon and egg pie recipes, but I’ve seen none better than my mother’s recipe (passed down from my grandmother of course!). Its really simple – you might see other recipes which add onions or vegetables, but this one is just pastry, eggs and bacon.
You can leave the eggs whole but we’ve always scrambled them to give a consistent filling.
Preheat the oven to 200 degrees. Grease a large oven-proof dish (either a baking tin or a glass dish), or use baking paper to prevent sticking.
Crack the 10 eggs into a bowl, and whisk together until they are scrambled. Season with salt and pepper if desired.
Use 2 sheets of pastry to line the base and sides of the dish. Put half the bacon into the dish and pour all the egg mixture over the bacon.
Add the remaining bacon.
Brush the edges where the pastry will join with the beaten yolk. Put the remaining pastry over the top, and seal the edges against the pastry on the sides. Brush the pie top with the egg yolk, and make slits in the top of the pastry to allow any steam to escape out.
Bake in the preheated oven for 40 minutes until the pastry is golden.