1/2 lb Canadian back bacon or ham, sliced thinly
8 eggs
3 Tb green onion, chives or onion, finely chopped
1/2 tsp salt
1 Tb water
Double layer pastry

In a 9 inch pie or quiche pan, line the bottom with one layer of pastry. Arrange one half of the back bacon or ham over the bottom. Break 7 eggs into the pie. Break yolks with a fork but DO NOT STIR. Sprinkle onions, salt and pepper over the eggs and top with the remaining bacon or ham. Cover with the second layer of pastry and seal the edges. Beat the remaining egg with water and brush over the top of the pie.

Bake in a 400 oven for 25 to 30 minutes.

It has become tradition to enjoy this very hearty breakfast on Christmas morning. After opening our presents and before getting ready for the rest of a busy day, this meal is just right. I usually make the pastry the night before, so it just takes minutes to put together in the morning.

It can be served hot or cold, and is great for packed lunches as well!