From Down Under, Breakfast Under a Crust I got the inspiration to make a bacon and egg pie (the subject of this week's column and video) from an article in Saveur magazine: I'd never heard of the New Zealand specialty before, but was immediately drawn to the concept. Bacon, eggs, and golden pastry -- what could be better? Saveur's recipe calls for puff pastry, and you could substitute that for the homemade pie dough in my recipe. Just don't prebake the crust, otherwise it will puff up and be harder to fill. The end result will be a little softer and not as crisp, but if you use an all-butter brand of puff pastry, the flavor will be good. And it's a little easier to throw together once you get your hands on the dough.