Preheat oven to 185°C
Cut defrosted pastry into ⅔ + ⅓ amounts
Butter & baking paper your tray, set aside
Roll out ⅔ portion, not too thin, to fit the tray with a little over edges
Line tray with rolled pastry
Alternate whole eggs & bacon slices, using 8 eggs
Poke hole in yolks (leave egg yolks whole for better looking pie)
In bowl, whisk 4-5 eggs
Gently pour over filling
Season, not too much salt as the bacon is salty
Roll out remaining pastry for lid
Cover pie & seal edges
Bake at 185°C for 30 minutes, then 170°C for 15-20 minutes