Egg and bacon pie

Perfect snow food.

You'll need:

6 rashers of bacon (we like streaky)
4 eggs
1 onion, finely chopped
140ml milk
salt and pepper

shortcrust pastry

Stick the oven on at about 200 degrees C, and fish out a deep pie tin/dish, about 18cm across.

Hardboil 3 of your 4 eggs - sling them in a pan with some cold water, bring it to the boil and then simmer the eggs for 7-8 minutes. Run under some cold water, then peel and chop.

Fry/grill the bacon rashers until they are crispy. Take them out of the pan, and place on some kitchen roll, to absorb any grease. Chop the rashers into small pieces.

You could use a splash of olive oil to fry the onion, or you could just throw caution to the wind and chuck it into the remaining bacon fat, and frying until translucent.

Grease your pie dish, and line with half the pastry. Chuck in the chopped egg and bacon pieces, together with the onion. Beat egg 4 with the milk, and pour over the lot.

Using the second half of the pastry, roll out a lid, and place on top (you might need to dampen the edges a little, to make them seal). Make a small hole in the centre of the pie to let the steam out, then bake in the oven for 10 minutes. Turn the heat down to 180 degrees C, and give it another 25-30 minutes, until the top has turned golden brown.

Eat hot with lots of steamed greens, or cold with a green salad.