Back In The Red Dirt... Again

I had a really successful trip to Perth and have arrived back feeling much calmer and with some plans and direction. I have a shocking (okay, non-existent) sense of direction and did manage to get lost at least once every single day - which is even funnier when you consider that, apart from a few years in various mining towns around the state, I have lived in Perth my whole life! Yes, the entire WA team laughed themselves silly. Then they kindly gave me detailed directions of exactly how I needed to get to where-ever I needed to go next, usually still laughing!

I managed to catch up with four friends - they were rushed visits but at least I got to see them (Hi A, D, P and N!), went out for dinner with my parents, bought pressies for Hubby and the kids and fitted in a huge amount of work too. Anyway, as a result of more sleep, less stress and a general sense of wellbeing I headed for the kitchen today and baked myself silly - a batch of choc-chip cookies, banana bread and an egg and bacon pie for dinner! I wouldn't like you all to fall over in shock so I'll just share one tonight ;) It's an old favourite that was wonderful when we had chooks and always had eggs that needed using. I have no idea where the recipe is from so can't credit anyone with it, sorry. The recipe says to just use one sheet of pastry on the top of the pie but I usually line the dish with pastry as well as giving it a lid. I still use the corn flake crumbs, on top of the pastry lining the bottom of the dish.

Egg and Bacon Pie

8 bacon rashers (slices)

1 tablespoon corn flake crumbs

2 cups grated cheddar cheese

1/4 cup chopped fresh chives

8 eggs

salt and freshly ground black pepper

1 sheet ready-rolled shortcrust pastry

1 egg, beaten lightly, extra (I use milk instead)

1 teaspoon sesame seeds, option

Cut the rind and fat from the bacon. Grill bacon until browned lightly on both sides; drain on absorbent paper. Cut each bacon rasher into 3 pieces.

Sprinkle crumbs over base and side of an oiled 23cm pie dish, Place half the cheese, bacon and chives in the dish.

Break and egg into a small dish; gently pour unbeaten egg into pastry case. Repeat with remaining eggs; season with salt and pepper. Top with remaining bacon, chives and cheese.

Lift pastry sheet carefully onto pie; trim edge of pastry by pressing with and upturned teaspoon. Brush pastry with extra egg (or milk); sprinkle with sesame seeds. Bake in a moderate oven (180C) for about 35 minutes or until browned lightly.

Serves 4 (if they are huge strapping men who haven't eaten in a week, or 6-8 if you serve it to people with a normal appetite and put a salad on the table too!)