Saturday, April 10, 2010
Campfire Cooking: Breakfast
Going camping right after Easter, made this the perfect time to make scotch eggs in the campfire. The recipe is a simple one. Peel a hard cooked egg and cover it with raw breakfast sausage and cook. One package of sausage covered 4 eggs.
To cook the Scotch eggs, wrap the sausage covered eggs in a double thickness of heavy duty aluminum foil. The first layer should be a square with all the edges turned up and twisted together (sort of like a Hershey's kiss candy wrapper). This will make it easier to open after it is cooked, without having hot grease run out.
The next layer, should be a rectangle. It should be folded so that the two long sides are together. then the two ends are brought up over the bundle and overlapped to form a handle.
This basket design makes it easier to place the food in among the hot coals of the campfire and remove the hot bundle when it is through cooking. The aluminum foil bundles can be moved with tongs or a long stick.
Place the bundles on a bed of hot coals, not directly on the fire, and cook for 20-25 minutes.
Unwrap and enjoy.
We served our Scotch eggs with toast made with our new camp toaster. I found this for 99 cents at a resale store just before our trip and it was great for easy breakfast food.
The toast didn't get as evenly brown as it is on the picture on the box, nor did the toaster stay so shiny and clean looking, but it did work.
I have to have my morning cup of coffee, which used to mean boiling it in an old enamel percolator when I camped out. This is much easier. DH bought this stainless steel french press coffee pot last year at Ikea, and it is wonderful for camping.