It can be eaten warm or cold!
8 rashers of bacon chopped
1 small tin peas, drained
Salt and pepper
16 oz plain flour
8 oz butter
Marg for greasing
Preheat the oven to 180C.
Rub the flour and butter together to make small breadcrumbs. Add a touch of salt and pepper and 3-4 tbsp water (as much as is required to bind). Using warm hands, bind the mixture together. Divide in half roughly. Roll half out to form the base, half for the pie top.
Grease a medium to large pie dish, line the bottom with half the rolled out pastry.
Line the bottom of the pie with 1/2 of the chopped bacon. Crack the 8 eggs into the pie dish. You can leave the yolks whole, or break them gently, it’s up to you.
Tip the peas into the dish, and finish with the rest of the bacon, and season with salt and pepper.
Top the pie with the remaining pastry, using egg to baste the edges and brush the top.
Bake in an oven for 30-35 mins, until cooked and browned.