This classic New Zealand roadside breakfast pie is made by cracking eggs and adding beef bacon inside puff pastry, then baking it. Partly runny yolks give the sliced pie its characteristic look. The slices can be frozen for a quick weekday breakfast.
Line the bottom and sides of a round pan with some of the puff pastry.
Scatter the chopped beef bacon and green onion over the pastry, then add the grated Kashar cheese.
Crack the eggs evenly over the filling and sprinkle with salt and black pepper. Cover with the remaining puff pastry and seal the edges tightly.
Bake the pie in a preheated oven until the top is golden. Let it rest for 10 minutes before slicing.
Do not break the yolks when cracking in the eggs; the runny yolks give the sliced pie its characteristic appearance. Contains allergens: wheat/gluten (puff pastry), egg, and dairy (butter in the puff pastry).
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