I am so making this

Breakfast pie, from a pie-focused restaurant in Mayfair, London, called The Windmill:


The pie looks incredible, but I can tell you right now that my own version will decidedly not have sausage skins. But the sausage will most assuredly be bacon-wrapped.

I've seen a couple of these Windmill videos, now, and one thing I'm stealing from them is their use of fresh parsley right inside their pie dough. Das ist eine fantastische Idee!