This was a very common dish served either hot or cold in Australian pubs (hotels) in colonial days. It was easy to make, it relied only on ingredients that could be found in any small settlement (eggs and bacon), and it could be customised by anyone with their own personal touches.

• 5gm short crust pastry.
  
• 8 bacon rashers.
  
• 6 eggs.
• 1 onion, sliced.
  
• salt and pepper to taste. 

1. Take the pastry, roll it out on a floured board, and divide it in half. Use one piece to line a 20cm pie plate.
   
2. Cut the rind from the bacon and then cut the rashers into strips. Lay one third of the bacon in the bottom of the dish.
   
3. Break two of the eggs over the bacon. and add some of the onion.
   
4. Repeat twice with the rest of the eggs and bacon to form layers. Don't worry if the layers don't stay exactly separate.
   
5. Put the rest of the pastry on the top of the dish and seal it around the edges with milk.
   
6. Bake it in a moderate oven for about 30-35 minutes.
   
7. Check with a skewer to make sure that the eggs have set hard.
   
8. Eat hot or cold.

You can personalise the pie by adding such extras as parsley, chives, capsicum, cayenne pepper, or anything else that goes with bacon and eggs and adds other flavours.