Intro: Camp Food Inspiration - Eggs Benny
I love camping. The only thing that makes it more fun is good food. This instructable is to inspire people to think out of the box when planning camp meals. We can only eat so many hot dogs! One of my favorite things to eat for breakfast is Eggs Benedict. It might not be the first thing that comes to mind for a camp meal breakfast but it should be. It is surprisingly quick and easy to prepare. Your campers will be impressed and more importantly fueled with protein and carbs for a day full of hiking and swimming.
This can be made over a fire but we have a fire ban in our area. It started the day before we camped so I made it on our propane camp stove.
Step 1: Ingredients
- English muffins
- Ham slices
- Eggs (2) for sauce, (2) per person
- 1/4 cup of butter
- (1/2) tbs water
- Cayenne pepper (optional)
- 1 tbs Lemon juice (optional)
Step 2: Making the Eggs
First you will want to bring a pot of water to a boil, then reduce to a simmer.
Crack your eggs and carefully drop them into the water.
Let them cook for 5 minutes. I like my yolk runny but you can always test one and add time accordingly. When I'm camping I don't add vinegar to the water, I keep as simple as possible.
Step 3: Toasting the Muffins
This is the easy part! Cut your english muffins in half if they aren't already. Add butter to your pan and place the muffins face down on medium heat. Cook until golden and crisp.
Step 4: Preparing Your Ham
Take your slices of ham and put them in a greased pan on medium. Sear the outside until slightly caramelized.
Place a piece on top of each muffin side.
Step 5: Hollandaise Sauce
Hollandaise seems intimidating but it's actually pretty simple.The most important part is to use a double boiler so your eggs don't scramble.The best part is that all of it's ingredients can be kept at room temperature before cooking which makes it perfect for camping!
Bring a pot of water to a simmer. Place a heat safe bowl over the pot. Make sure the bowl isn't touching the water.
Add two egg yolks to the bowl and a 1/2 tablespoon of water and lemon juice. Whisk the eggs until they double size over the heat. They will become frothy. Add your butter and whisk until the sauce is thick and doubled. It will be hot to the touch and smooth. Add cayenne pepper if desired.
Pour over your egg topped ham muffins and enjoy:)
I served them with potatoes that I pre-cooked at home. All you have to do is put them in a skillet and heat them up for a quick side.
Runner Up in the
Outdoor Cooking Contest