Eggs A Bacon Pie

• 4 free-range eggs
• 1 large potato, peeled
• Several rashers of smoked bacon, fried until crispy
• 1/3 cup of grated cheddar cheese
• 4 cherry tomatoes, halved
• 1/2 white onion, sliced
• Store-bought Pie pastry, cut into 5 inch circles
• 1 egg, beaten, for brushing or substitute with milk
• Tomato sauce for serving
• 2-4 x 5 inch pie tins
• Sesame seeds
• 1 tbs of olive oil

1. Pre-heat the oven to 350F.
2. Lightly grease the pie tins.
3. Boil the potato until it's soft and then drain and cut it into slices.
4. Fry the bacon rashers until slightly crispy and then drain on a paper towel. Using the same pan, fry the onions on a medium heat for 4 minutes. Drain and set side.
5. Beat one egg with a fork and set aside to use as egg wash. Alternatively, you can just use milk to brush the tops of the pastry.
6. Place a pie tin on the pastry dough and cut a slightly larger circle around it. This is the pie base. Cut another circle the same size of the tin. This is the pie top. Repeat the process until you have two bases and two pie tops.
7. Gently press 1 pastry circle into the bottom of the pie tin. Press the dough up the sides and around the rim.
8. Line the pie with a slice of potato, then a layer bacon and onion. Sprinkle on the cheese and add several tomato pieces. Crack 1 or 2 eggs into the pie.
9. Brush the rim with egg wash or milk. Cover the pie with the pastry top and push it down with your fingers.
10. Brush the top with more egg wash or milk. Press around the rim with the back of a fork to seal the pie.
11. Using a sharp knife, make a small incision in the top of the pie to allow for steam to escape.Sprinkle on some sesame seeds.
12. Repeat process with remaining pie pastry and then bake in the oven for 12 minutes.
13. Serve hot or cold with tomato sauce.

eggs, potato, several rashers, cheddar cheese, tomatoes, white onion, pie pastry, egg, tomato sauce, tins, sesame seeds, olive oil

Taken from www.epicurious.com/recipes/member/views/eggs-a-bacon-pie-50143002 (may not work)