A great little pie either to take with you for breakfast on the move or for a leisurely Sunday brunch.

Ingredients to serve two:

• 8 slices of bacon
• 2 eggs
• 3 tablespoons milk
• Handful of chopped chives
• Handful of chopped spinach
• Salt and pepper
• 1 packet pre-made puff pastry
• 2 hard-boiled eggs, peeled
• 1 egg, beaten to glaze

Preheat the oven to 220°C and grease and line a 20x12cm baking dish.

Fry the bacon until starting to turn golden, then remove from the pan and drain on a paper towel.

In a mixing bowl, beat the eggs and milk together gently, then stir in the chives and spinach.

Season well.

Lay the pastry in the baking dish so the edges are hanging over the rim.

Lay four of the bacon slices on the bottom of the dish, then add the hard-boiled eggs and pour over the egg and spinach mixture.

Lay the remaining bacon slices on the top then take the edges of the pastry and draw them over the top of the filling to join in the centre, forming a parcel.

Crimp and seal the edges of the pastry together and use pastry off cuts to decorate the pie.

Prick some holes in the top of the pie to allow steam to escape.

Brush the top of the pie with beaten egg to glaze then bake for 20 minutes.

Reduce the oven temperature to 180°C and bake for a further 20 minutes, until the pie is golden brown on top.

Serve hot or cold.