Egg and bacon pie

• 100 g (4 oz) thinly sliced bacon, streaky or back
• 1 teaspoon oil

Cut the rinds off the bacon rashers, and fry them briefly in a very little oil without browning. Remove and allow to cool.

Beat the eggs with the cream and seasonings, strain through a sieve into a bowl and stir in the chopped chives.

Line the bottom of a buttered 20-cm (8-in) pie plate with half the pastry, brush it with the cool bacon fat and then lay the bacon rashers over th