Bacon and Egg Pie

serves 4 to 6

14 oz packet of puff or flaky pastry
4 to 6 rashers of bacon
6 eggs
½ cup of frozen peas
½ cup of frozen corn kernels
2 large tomatoes (optional)
salt and pepper to taste

Preheat the oven to 200°C, 400°F or gas mark 6. Roll out the pastry to fit the bottom of a pie or flan dish and put aside enough to cover the dish. Remove the rind and any excess fat from the bacon. Lay the bacon on top of the pastry in the dish. Break each egg into a cup and pour over the bacon. Pierce each yolk with a fork, spreading the egg around to cover the whole pie base. Sprinkle the frozen vegetables over the egg and slice the tomatoes and arrange neatly. Season and cover securely with the pastry lid, crimping the edges. Pierce the pastry lid with a fork or knife to let any steam escape while the pie is cooking. Bake for 20 minutes or until the pastry is golden brown. Seves 4 to 6.