Bacon and Egg Slabs
Grease a rectangular oven dish and line with flaky pastry. (I use ready rolled)
Fry off trimmed and diced bacon and allow to cool on paper towels. Place in dish and make wells to drop 4 eggs in. Pierce the yolks and cover with another sheet of pastry. Pierce the pastry several times with a knife for steam vents. Brush with milk.
Bake in a 180C oven for 35-45 minutes until the pastry is golden.
Turn out and allow to cool a little then cut in 75mm squares.