I'm no Julia Child...

…but thank goodness I can cook. My Mum taught me well. However, with our life style, hubby and I rarely have time to pull out the stops and cook big dinners. That’s when I have to rely on some standbys like my Mum’s Egg & Bacon Pie…

It is one of the EASIEST recipes so I thought, since we are having it for dinner tonight, I would share. Over the years I’ve found short cuts which make it even that much quicker to make!

First the pastry – yeah Pillsbury! When they introduced their premade pie pastry that you could “roll” out (and two in a pack!) I knew exactly how I would use it! I could have kissed the genius who figured this one out...
Now I know it says Egg and Bacon but since Mr. Jewels went all veggie on me I’ve had to leave out the English style bacon (as some call it – sigh, I miss those days).
Pre cut mushrooms (I really am lazy) are another time saver – and I think it is hilarious that the mushrooms in my local grocery store come from Canada!
Green onion, parsley and pepper top it off.
Throw that crust on top and you are done Sister! And 45 minutes later voila …
…Mr. Jewels likes it with Heinz Salad Dressing (don’t ask me why). A little salad on the side and you are all set! Here is the whole recipe. If you try it, let me know what you think…It got Miss Gwendoline's sniff of approval. Enjoy!

My Mum's Egg and Bacon Pie
Preheat oven to 350 degrees
Line pie dish with pastry – I use Pillsbury Refrigerated Pie Crust
Cover with English style bacon (ham would do to)
Break 5 eggs on top – with fork prick yolk
Add chopped green onion, mushrooms, parsley ( as much as you like of each)
Put crust on top – cut air holes
Back in oven for 45 minutes until crust is golden brown