Skillet Eggs - our favourite camp breakfast
Updated: Mar 16, 2019
Our absolute favourite breakfast is skillet eggs from Pump Street Bakery (www.pumpstreetbakery.com) so when we are away camping we like to create our own version! These delicious eggs are perfect for breakfast or lunch, they use easy to store ingredients and will feed two hungry people. This can be done on the fire but we cooked ours on a camp stove which works just as well.
What you need:
4 medium white onions
Big knob of butter (can use oil if you don't have butter with you)
Salt and pepper
Lid of Dutch oven or tin foil
Slice the onions thinly and put them all into the skillet with the butter, salt and pepper.
Let the onions sweat down slowly on a low heat and keep them going until they are super soft and smell amazing (if you have the option to add some thyme at this stage it is a great addition).
Once the onions are cooked down, crack your eggs over the top and put the Dutch oven lid on top (if you don't have a Dutch oven lid use tin foil) to reflect the heat and get the eggs to cook through.
If you can, turn your bread into toast and smother it with more butter.
Serve family style in the skillet. Perfect!