For Labor Day, I just wasn’t up to breakfast in the mountains, which is a long-standing family tradition. The older I get, the less I want to work on a holiday, so this last Labor Day we stayed home. However we do live at 4500 feet and we have a yard with more than 80 trees; it feels like the mountains, so I think it still counts. Besides, there was even a nip of fall in the air that morning. With a fire pit, smoker and outdoor gas grill, I kept up the holiday tradition of outdoor breakfasts on Labor Day (we repeat this on Memorial Day too.)
In all there were seven of us today. The menu was a hearty meal of sourdough pancakes, turkey sausage and egg casserole (maybe better named Rabbit Guts), bacon, sliced cantaloupe, and juice. Later there were hot sweet rolls and ice cold milk. It was a long, slow meal, that I shared detailed recipes for at The Boy Scout. But there are so many others outdoor breakfasts, I just had to share some here:
Dutch Oven Eggs Benedict Style
1 doz eggs
6 English muffins, split
Butter for muffins
For the mock hollandaise:
1 pound of bacon (at least 12 slices)
1 small onion, minced or bunch of green onion cut into ¼ in. pieces
2 cans, cream of mushroom soup
2/3 cup of milk
1 dollop of Dijon mustard
1 fresh lemon juiced
2 tablespoons unsalted butter
Salt and cayenne pepper, to taste
In the heated dutch oven itself, crisp bacon and remove to muffin halves. Drain all but 2 T fat and add onions. Sauté until clear. Add and stir together all other mock hollandaise sauce ingredients. Heat until bubbling then remove from flame. Break eggs and slide gently into sauce, return to low heat. Remove muffins top on oven, set aside with bacon. Place oven top on dutch oven. Cook eggs until done as desired (probably 10 or so minutes).
While eggs are poaching, top each muffin half with a slice of bacon split into two. When eggs are done, serve one egg over each muffin and spoon sauce generously over each egg, bacon, muffin combo. Then watch out for the compliments.
Eggs in a Basket
This easy breakfast is a favorite of every Tenderfoot Scout. You can cook it individually in a mess kit or on a buddy burner.
1 egg per slice of bread
1 or 2 slices of any kind of bread, per camper
2 slices of bacon per slice of bread
salt, pepper, paprika, and other spices to taste
Heat the lid of your dutch oven and crisp the bacon in a heated dutch oven. In the middle of the bread, cut a hole. (I usually use an empty can or jar to do this.) As the bacon is frying, spoon a teaspoon onto the lid and fry the bread. Do this for each slice, turning each once until toasted.
Add a bit more bacon fat, then crack an egg into each hole, cooking until nearly done. Flip over for a moment to firm up the egg surface. Be sure to not overcook if you want a runny yoke.
Serve each basket with criss cross of bacon
If bacon fat is not appealing, you can substitute butter or spray on cooking oil.
Huevos Rancheros Casserole
Eggs and salsa were born to go together. In this recipe they are married in a dutch oven that will delight your Scouts.
1 small can green chilies
1 Cup Jack or Mexican style shredded cheese
1 Tbsp four
1 Cup pico de gallo or fresh salsa
6 Corn or flour tortillas
Place all ingredients into a dutch oven. Place dutch oven back onto the fire. Place oven top on dutch oven. Cook 6–10 minutes. Then remove the lid and continue to heat until eggs are firm and liquid is evaporated. Spoon mixture into tortillas and serve with more salsa
Eggs in a Nest
This is a lot like the recipe above, but you substitute the bread with some kind of vegetable. My first exposure to this was in Northern Germany, where the Bauernfrühstück (Farmers Breakfast) was most often served for lunch.
1 egg per nest
1 Slice of Bacon for each nest
¼lb. sausage or ham per nest
1 Cup of hash browns, mashed potatoes or shredded zucchini
salt and peper
Crisp bacon in dutch oven, remove to cool then break into bits. Cook sausage until crumbly. Drain all but two tablespoons bacon and sausage fat, then place a large scoop of one of the vegetables or mashed potato over the crumbled sausage. Sprinkle bacon bits over each nest. Then using the back of a large spoon, hollow out nests for the eggs. Break each egg into nest work to not break the yoiks. Salt and pepper to taste. Place dutch oven back onto the fire. Place oven top on dutch oven. Cook eggs until done as desired (probably 6–10 minutes).
By the way if you stir these up a bit with a tablespoon of flour for each egg added before placing in the oven, you can make Potato Latkes. Keep a bit more of the drippings to fry them; these “potato pancakes” make a great side for dinner or breakfast. I just love ’em, but then I did live in Germany for two years.
This is an Italian dish made with fried beaten eggs, resembling a Spanish omelet and best of all you can use nearly any kind of vegetable, raw or cooked, you have on hand. Vegetables should already be cut up and at room temperature before you start the eggs. Along with onions or leeks try any combination of these: baby spinach, diced zucchini, chopped broccoli, sliced mushrooms and/or fresh asparagus. Add 6–8 fresh basil leaves rolled and sliced (this is what makes it taste Italian) You even add some canned chilies for a mexican kick.
½ sliced medium sweet onion.
3 Tbsp. olive oil
8 large eggs
3 Cups of raw mixed vegetables (or 2 cups cooked)
¾ Cup half and half or canned milk
1½ Cub shredded cheese (your choice, but I like parmesan)
salt and pepper
In a heated dutch oven sauté onions in olive oil until soft. And raw vegetables and cook on medium heat for 8 to 10 minutes until soft. Keep on a low fire until liquid has evaporated. Mix eggs and cream together and pour over well distributed vegetables.Salt and pepper to taste. Place dutch oven back onto the fire. Place oven top on dutch oven. Cook eggs until done (probably 15–20 minutes).
What’s your favorite egg breakfast?