Eating In

For the shortcrust pastry
8 oz plain flour
2 oz butter diced
2 oz lard diced
1 egg beaten
a little water
for the filling
8 oz crisp rashers (dry cured is best)
Dijon mustard
4 eggs
1 tablespoon chopped mixed herbs
salt and pepper
a 9” ovenproof plate
To make the pastry, sift the flour into a bowl and rub in the fat. (You can use frozen pastry). Fork in the beaten egg. Add a little water, sufficient to make a firm pastry. Divide this into two pieces, flatten into rounds, cover with clingfilm and put in the fridge for half an hour. Preheat the oven to 180°C/350°F/Gas 4. Roll one piece of pastry into a round big enough to cover the plate. Lay the bacon on the pastry. Spread a little mustard on each piece. Carefully break the eggs on top of the bacon. Keeping the yolks whole. Moisten the edges of the pastry with water and carefully place the second piece of pastry on top. Mark the edges with a knife. Bake for about 45 minutes until golden. If you are clever, you will be able to cut the pie so each slice has some egg yolk!