2 teaspoons olive oil
2 (175g/6-ounce) packets shortcut rindless bacon
3 sheets frozen shortcrust pastry, thawed
12 large eggs
Salt & freshly ground pepper
1 large egg, extra, lightly beaten
Preheat oven to 200°C/400ºF.
Heat oil in a medium frying pan over medium heat.
Cook bacon in batches for 2-3 minutes on each side until crisp.
Drain on paper towel.
Set aside to cool.
Cut out 6 - 12cm (5-inch) rounds and 6 - 9cm (4-inch) rounds.
Line 6 pie dishes with large pastry rounds. Lay half the bacon over each pastry base, then crack 2 eggs into each.
Season with salt and pepper.
Lay remaining bacon over the eggs.
Brush edges of pastry with extra beaten egg.
Place remaining rounds over the filling, seal and trim edges.
Brush with egg.
Make curved slits to create swirling effect in a circle.
Reduce oven temperature to 180°C (350ºF).
Bake for 20-25 minutes or until golden brown.