Egg and Bacon pie

Ingredients

Enough  slices bacon to cover pie dish by 2
6 eggs
2 sheets puff pastry
1 tablespoon mustard
Worcestershire sauce
Salt and pepper
Grated cheese and onion (optional)
Method
Lay one sheet of puff pastry onto base of a pie dish. Blind bake for 10 minutes if desired.
Trim bacon and lightly coat with mustard.
Place a layer of bacon into pie dish.
Crack the eggs over the top of bacon layer and season with Worcestershire sauce, salt and pepper. Egg yolks can be pierced if desired.
Layer the remaining bacon over the top of eggs add grated cheese and sliced tomato if desired  and finish pie with remaining puff pastry .
Pierce top sheet of pastry in approximately 4 places.
Bake at 180°C for 20-30 minutes or until pastry is golden brown.