Egg and Bacon Pie

The flaky pastry, the canary-yellow yolks, the salty bacon - it's a combination with cross-cultural appeal, I've found. This classic dish has been claimed by Kiwis, Canadians, Scottish and English. Doesn't matter to me, really, I'll still eat it no matter where it originated.

½ cup ketchup
¼ cup Worcestershire sauce
2 (9x11") sheets frozen puff pastry, thawed and chilled
20 eggs
1 Tbsp. heavy cream
1 lb sliced bacon, roughly chopped
kosher or sea salt
black pepper, freshly ground

Preheat oven to 400°F (204°C/184°C fan, Gas Mark 6).

Whisk together ketchup and Worcestershire in a small bowl; set aside.

Using a rolling pin, roll one sheet of puff pastry on a floured work surface to form an 11x14" rectangle; transfer to a 9x12½" baking pan and let excess hang over sides.

Separate 1 of the eggs and place the egg yolk in a small bowl; stir in cream, and set egg wash aside. Place remaining egg white on top of pastry, crack the eggs and drop them on top of pastry, spacing them evenly apart, and sprinkle evenly with bacon; drizzle ketchup mixture evenly over eggs and bacon, and season with salt and pepper.

Fold dough hanging over the edge of the pan back over the ingredients and brush with some of the egg wash; roll second pastry sheet into a 10x13" rectangle and place on top of eggs and bacon, tucking edges into sides of pan.

Cut 4 slits in the top of the pastry (careful not to poke the eggs) with a paring knife, and then brush completely with egg wash.

Bake until golden brown and eggs and bacon are cooked through, about 1 hour.

Remove from the oven and let rest for 10 minues before serving.

Makes 12 servings.