Pre-heat the oven to 165C Fan Bake. Set the rack in the bottom third of the oven. Grease a 24cm loaf tin.

If your pastry is frozen, let it defrost at room temperature for 10-15 minutes before using. Once, defrosted, use one sheet to line the base and sides of the loaf tin. Let the edges overhang and don't trim.

Finely dice the onion and parsley and sprinkle half in to the pastry lined loaf tin.

Halve the tomato, remove and discard the seeds. Chop the tomato into small pieces. Add to the loaf tin.

Trim any rind off the bacon. Cut the bacon into thick - 2 inch - slices. Lay half the bacon on top of the onion, parsley and tomato.

Crack half of the eggs and place them on top of the bacon. Use a sharp knife to pierce the yolk, but don't mix the egg. Season with a little salt and freshly ground pepper.

Repeat the process - spinkle the remaining onion, parsley and tomato over the eggs, lay on the remaining bacon, then add rest of the eggs, gently piercing the yolks.

Lay the second sheet of pastry gently over the top of the ingredients and seal completely by gently pressing around the edge of the loaf tin with your fingers. Press the back of a fork all around the edge to ensure a good seal, then trim with a sharp knife. Cut 2 slits in the top of the pastry to allow the steam to escape while cooking. Use any left over pastry to decorate the top, if you choose.

Take the additional 1 egg and whisk it together in a small bowl. Using a pastry brush, brush the top of the pie generously with the beaten egg.

Bake in the bottom third of the oven for 35-40 minutes until the pastry is golden and flaky. Remove from the oven and allow to cool in the tin for 15 minutes before removing from the loaf tin.