Camping Breakfast
I love the outdoors. Spending time in nature has this recharging effect on me. I am grateful that Jake likes it as well. We go camping, hunting, and fishing as much as we can. The wilderness provides an enchanting setting where we can connect more deeply individually and with each other. The other thing that these outings offer is the time to experiment. Let that be in the kitchen or with your skills.
This plate came to be during one of our camping trips. Jake wanted “huevos rancheros,” and I came up with the closest thing to it with whatever ingredients we had available. That’s another thing about the wilderness; it prompts you to be comfortable improvising. If I ever had to describe myself in one word, that would be resourceful. I am pretty sure that if he could talk, annoying camper on the spot thirty-six would agree. He was getting bothersome, so I had to take care of him.
This dish fits nicely on the campground as much as it does in the house kitchen. For backpacking, we use dehydrated scrambled eggs. I am not a fan of the abnormally yellow color. However, the results are equally delicious. Adapting is another valuable skill to have in the wild; sometimes, you’ll have to smash someone’s head with a rock. I mean, we don’t always have the luxuries of fresh eggs and handy tools, so we get crafty. It may not be stylish, but it will fill the day.
When doing this dish at home, one thing to look for is not overcooking the eggs. It may take a couple of times before you get the timing right. The material of your pan and the type of flame you use directly affects the speed at which the eggs cook. While in the great outdoors, minor mistakes and gory messes in the presentation can be more forgiving. It is more about the shared experience.
Either at home or the campground, I sure hope you get to enjoy this plate!
Camping Breakfast
Ingredients
- 1 can black beans
- 1 jar salsa (about 2 cups)
- 4 eggs
- salt and pepper to taste
For serving (all optional)
- 2 scallions
- ¼ cup fresh cilantro
- 4 flour tortillas
- ½ cup sour cream
- ¼ cup shredded cheese
Instructions
- Rinse the beans.
- Lightly spray with cooking oil a large skillet. Then combine the beans and the salsa and bring to a simmer.
- Make four wells in the mixture. One at a time, crack one egg into each well. Sprinkle with salt and pepper.
- Cover the pan and turn off the heat. Let it sit for about five minutes.
- Serve in bowls and sprinkle with desired garnishes.
