Mountain Man Breakfast (Camp Oven)
Serves: 8
Ingredients:
-
1/2 pound of bacon either sliced or diced
-
1 medium onion (chopped)
-
Mushrooms (if desired)
-
2 pound of hash brown potatoes
-
1/2 pound of grated cheddar cheese
-
12 eggs.
Method:
Preheat cast iron oven over heat beads or coals. Brown the bacon and
sauté the onion until clear. Remove bacon and onions, drain on paper towels and remove
excess grease from the oven. Place oven back over coals and stir in hash browns until
the are golden brown. Then mix bacon and onions back into the oven. Break 12 eggs
into a medium mixing bowl and beat thoroughly. Pour eggs onto potatoes, bacon and onions.
Cover with the lid and cook until eggs are almost solid.
The Perfect Camping Omelette
And it takes only 40 seconds to cook. Water is used instead of milk as
it makes the eggs fluffier and margarine is used because it’s less likely to burn
than butter. The key is to concentrate on cooking the eggs and not the filling since the
filling will cook much slower. So cook or warm the filling mixture and have it ready to
add. This is for an omelette for one.
Ingredients:
- 2 eggs
- Black pepper to taste
- 1/2 a teaspoon of salt
- Hot sauce optional
- 2 table spoons of water
- 1 table spoon of margarine
- 1/2 a cup of your favourite diced meats, bacon, vegies, tomatoes etc already cooked
Method:
- In a bowl beat together eggs, salt and water. Heat margarine in a skillet or pan until
it sizzles when a drop of water is added.
- Pour in egg mixture, use a spatula and tilt the pan to move the egg mixture around so
that it cooks evenly.
Once the egg mixture no longer flows, pour the half cup of chopped ham, green peppers
or whatever on half of the egg. With the spatula fold over the other half of the omelette,
slide onto serving plate and add pepper and sauce to taste.
FARMER'S BREAKFAST - Great start to a hard day's
driving!
Serves 4
-
4 medium potatoes
-
4 rashers of bacon cut into pieces
-
3 large eggs
-
3 tablespoons of milk
-
Salt and pepper to taste
-
1 cup of ham cut into cubes
-
2 medium tomatoes - cut into wedges
-
1 tablespoon of chives - chopped
Method
Place the potatoes (do not peel them) in a saucepan of hot water, bring
to the boil and then simmer for 30 minutes. Rinse under cold water, then remove peel and
set aside to cool. Slice when cold. In a large frying pan cook the bacon until lightly
brown. Add the potato slices and cook until lightly browned. Blend the eggs with the milk
and seasoning. Stir in the cubed ham and tomato wedges. Pour this egg mixture over the
potato/bacon mix in the frying pan and cook until the eggs are set. Sprinkle with chopped
chives and serve at once. |
