CAMPING FOOD | Breakfast of Champions
Who says camp breakfast can't be tasty when you are remote?
INGREDIENTS
4 eggs (2 per person)
1 tbsp water
knob of butter or oil
1/2 packet of Campers Pantry Potatoes broken into small pieces
3 bacon rashes chopped into small pieces
1/2 an avocado if you can keep it fresh
6 pieces of sun dried tomatoes chopped in half
1/2 packet of Campers Pantry Mushrooms
Goats Cheese or Feta (or long life parmesan)
salt & pepper to taste
COOKING INSTRUCTIONS
1. Heat a knob of butter in the frypan and start frying the bacon on medium heat
2. In a bowl combine mushrooms and potatoes and cover with boiling water for 5 minutes. Strain and add to frypan.
3. Add sun dried tomatoes and cook to your liking.
4. Whisk eggs in a bowl and pour over entire frypan mix.
5. Place avocado (optional) and cheese onto the mixture reduce heat to stop burning.
6. Allow egg to fully cook.
7. Divvy up and serve with a hot pot of tea or coffee. YAY!
TIPS
*Add Tabasco for some Johnny Cash the following morning...
1 tbsp water
knob of butter or oil
1/2 packet of Campers Pantry Potatoes broken into small pieces
3 bacon rashes chopped into small pieces
1...&media=//cdn.shopify.com/s/files/1/1375/4443/articles/20160723-Collister-00118_600x.jpg?v=1470219759){kind=link}
Also in TAILGATE RECIPES
Bangers, Brussels and Mash
Deep-fried Brussel sprouts with a silky smooth dressing served with pork bangers and buttery mash. We cooked this meal in a beautiful bush camp setting and can't wait to cook it again.
Meal Planning for Remote Off-grid adventures
One of the biggest hurdles for planning a more extended remote trip is the food considerations, and this is one main reason why trips are rushed or short-lived.
Sous-Vide Lamb Rack in a Travel Buddy oven
We have a play around with a 4WD Travel Buddy Oven on a trip and try our hand at a lamb rack sous vide. Yep, that's right! Let's get a bit more into the low temperature this thing can sit on.