Campfire Breakfast Sandwiches

Hello Blogosphere! I am back from my camping vacation in BC. We toured around the Kooteney area and ate a lot of campfire food. I wanted to share with you the best campfire food recipe you could ever make on a camping trip. It’s honestly genius!

First things first. You need an eskimo pie maker. Next time you are headed out camping, stop by Canadian Tire and pick one up. You will not regret it. The diversity of foodstuffs you can make in this thing is incredible! Here’s how we made breakfast sandwiches.

First things first: Take the closed eskimo pie maker and stick it in the fire to heat it up. Next, being very careful, because it is cast iron and VERY hot, open the pie maker and spray the inside generously with pam. (Don’t try and use butter, it won’t work.)

Next, crack you egg in the smaller side and let it sizzle. Being very careful to keep the contraption level, you can carry the pie maker back over to the fire and heat the egg until cooked. Or, if your pie maker is hot enough, you can let it sizzle where it stands.

Next, flip it over so that the other side gets nice and cooked.

When your egg is cooked to your liking, spray again and add a piece of sliced bread, close and flip over so that the egg is resting on the bread.

Now here’s the fun part: You can add just about anything you brought camping to your breakfast sandwich, including ketchup, hot dogs, cheese… etc. We used amazing Sylvan Star Cheese (try the grizzly, it is to die for!!), to add some cheezy zest to the sandwich.

We also added a slice of sandwich meat for good measure.

Pile everything on top of the egg.

Then spray again with pam, add another slice of bread on top and close tight.

Stick it in the fire again until it is nice and toasted.

Here is Justin concentrating hard on his sandwich.

Flip it on to a paper towel and you’ve got an amazing breakfast that will fuel you for a full day of adventuring!

Yum!

Cheezy breakfast goodness!

Jacquie’s awesome campfire breakfast sandwiches

You will need:

An eskimo pie maker from Canadian Tire

Spray Pam (original or butter flavor)

2 pieces of sliced bread

1 egg

1 slice of your favorite cheese

1 slice of sandwich meat

Patience.

You have the nitty gritty details on how to make these above. Just remmeber that these take time and planning to make. If you forget to bring an essential ingredient (like the pam, or the pie maker for that matter), the sandwich will probably not turn out – but have no fear! You can just as easily make an actual pie with this contraption (all you need is pie filling and two slices of bread), or you can make pizza (two slices of bread, cheese and pizza sauce). Just remember to spray with pam after each use or you will have a very stuck eskimo pie in your eskimo pie maker. Enjoy and happy camping!


Eggs Benedict with Home Made Hollandaise Sauce

Weekend breakfasts are great! They allow for lazy long mornings where you have time to spend an hour or two making breakfast. I had an awesome such morning this weekend, where I decided it was high time I tried making my own home made eggs Benedict, smothered in home made blender hollandaise sauce.

I started by frying up some bacon in a pan, while I was preparing the hollandaise sauce.

Once I found a good recipe for hollandaise sauce, I couldn’t believe it! The main ingredients to hollandaise sauce are egg yolks, butter and lemon juice. That’s it! No wonder it tastes so good!

I separated 6 eggs (I doubled the recipe).

I had to take the bacon off the stove because it was nice and crispy at this point.

Then I blended all the egg yolks together with some salt and pepper.

Next, I had add the melted butter to the blended egg yolks, while the blender was on. This made a hot buttery mess all over my kitchen. It was great fun though!

I also poached some eggs with my handy dandy egg poacher.

Then I assembled the benies by layering toast, eggs, bacon and hollandaise sauce. This was quite the rich breakfast. I wasn’t able to eat again until dinner!

Jacquie’s Home Made Eggs Benedict and Blender Hollandaise Sauce (Courtesy of the Food Network)

For the hollandaise sauce, you will need

- 3 large egg yolks

- 1 1/2 teaspoons freshly squeezed lemon juice

- 4 tablespoons (1/2 stick) unsalted butter

- 1/2 teaspoon salt

For the eggs benedict, you will need:

- Four medium eggs

- 1 pack of bacon

- 2 pieces of whole wheat multi grain bread

Blender hollandaise sauce instructions:

Put the egg yolk, lemon juice, and cayenne in a blender. Pulse a couple times to combine.

Put the butter in a small microwave safe bowl and melt in a microwave until just melted. With the blender running, gradually add the melted butter into the egg to make a smooth frothy sauce. If the sauce is very thick, blend in a teaspoon of lukewarm water loosen it up. Season with the salt and serve immediately or keep warm in a small heat-proof bowl set over hot (but not simmering) water until ready to serve.

Assembling the benie:

Cook bacon until crisp. Poach eggs to your desired softness. Toast the bread. Layer the bacon and poached eggs on top of toast. Slather generously with hollandaise sauce. Enjoy!


Flat Bread French Toast

I love to cook breakfast for anyone to stays over at our Garneau home. It gives me another chance to use my cooking skills, and I also just love to feed people!

One morning, mylexandra woke up on my couch, and I wanted to make her a delicious breakfast, so I began to prepare some french toast. It was a good thought until I realized we had no bread, at all. Luckily, we had a Happy Camel pig-out the day before, while watching Star Wars, and had a few pieces of stray Seamae Za’atar flat bread left over. Perfect ingredients for an impromptu awesome breakfast!
I always put way too much cinnamon in my French Toast. It’s amazing!

This is Happy Camel’s Sesame Za’atar flat bread. It’s spongy and pillow-y and made with a multigrain base. The flat bread is also covered with a mix of mediteranian spices called Za’atar, which added a great dimension to the French Toast. Alexandra said it reminder her of bacon and maple syrup from her youth. It made for some seriously awesome French Toast.

I had to chop it in half to get it soaked enough in the bowl. Can you see the cinnamon bits? Yum!

Tada! Crispy, golden mediteranian inprised French Toast! yum!

Jacquie’s Sesame Za’atar Flat Bread French Toast

For the base:

3 eggs

1 cup of milk

1 tablespoon of vanilla extract

1 tablespoon of cinnamon

3 pieces of Sesame Za’atar Flatbread from Happy Camel

In a large bowl, beat together eggs, milk, vanilla and cinnamon. Rip Za’atar in half so that it fits in the bowl, and let soak for 1-2 minutes. Transfer pieces to non-stick skillet and cook evenly on both sides. Enjoy smothered in maple syrup.


Baked Bacon and Egg Cups

Another sick day gives me more time to post old entries on the ol’ blog. and watch a lot of TV. (I think I watched almost 6 hrs of TV today. Whoa!)

I made these on the weekend for Justin and I. They were a nice take on the classic breakfast staple of bacon and eggs.

First things first, cut out a toast circle using a cookie cutter (or in our case, a shot class), for the cup base.

Then place the toast bits in the bottom of a muffin tin.

Fry up some bacon in a pan until its still soft, then line the cups with the bacon strips.

Crack eggs into the middle of the cups. You can season with salt, pepper and whichever seasoning you like (we left it plain and it was still delicious!)

Tada!! These are a genius easy breakfast creation! Enjoy!

As you can tell, Justin liked them quite a bit as well! :)

Jacquie’s Tasty Bacon and Egg Cups (Courtesy of Kirbie’s Cravings)

Ingredients

  • 4 slices of bacon 2 slices of bread 4 eggs salt and pepper to taste

Instructions

Using the top of a round glass that has an opening slightly bigger than a muffin mold, about 3.5 inches, cut circles from bread. You should be able to cut two circles per slice of bread.

Grease four muffin molds. Place the bread on the bottom of each muffin mold. Preheat the oven to 400F.

Cook bacon slices in a pan about 3 minutes or until halfway cooked. Place bacon slices around the edges of the muffin tin. To help them stay, you might want to tuck the ends underneath the slices of bread.

Crack an egg and put in the middle of each muffin mold. You may want to leave out some of the egg white so that the yolk doesn’t overcook while waiting for the egg white to cook.

Place muffin molds in the oven and cook for about 12-15 minutes until eggs are cooked to your liking and bacon is crisp. I like to leave the egg yolk a little runny.

Use a knife around the edges to help lift cups from the muffin mold. Season with salt and pepper and serve while hot.


Whole Wheat Pancakes

Pancakes… Who doesn’t love pancakes? They always invoke a sense of lazy morning awesomeness, where you get to basically eat a hot cake in a pan smothered with maple syrup, because its the weekend, and what else do you really have to do anyway? Sigh, with these crazy weeks I’ve been having, I wish that I could just sleep in and make pancakes every day.

This recipe post is from last weekend, by the way. Ha! Don’t I wish I had time to make pancakes on weekdays?

I served these tasty whole wheatie pancakes with local pears from Steve and Dan’s at the Old Strathcona Farmer’s Market. (FYI, they also sell their amazing fruit through eat local’s good food box, which is delivered straight to your door! Living local made easy? Yes please!!)

Hmm sirop d’érable! Canada’s gift to the world. Delicious. In recognition of les temps des sucres (sugar month) in Quebec, I will be doing a few more maple inspired posts, which will be as local as possible! Enjoy!

Jacquie’s tasty whole wheat pancakes (courtesy of allrecipes.com)

Ingredients

  • 1 1/2 cups whole wheat flour
  • 3 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 1 egg
  • 3 tablespoons butter, melted

Directions

  1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Classic – Eggies in a Basket

Welcome to my first recipe post! – Ouh, this is getting exciting!

This morning, I woke up wanting to make something special, rather than the regular, run-of-the-mill cereal for breakfast as usual. This was because last night, Justin and I celebrated our 4-year anniversary. It was a lot of fun! We went out to the Keg and ate A LOT. (Merci encore a grand-mama, grand-papa et MaTant Diane pour les certificat cadeaux!) Continuing on the celebratory tasty food indulgences, and focusing on the local foodie ingredients I had in the fridge this morning, I decided to make my family’s classic “special” breakfast dish – eggies in a basket.

You may begin to notice a pattern with me – I don’t follow any strict recipes. As the great Chef Michael Smith says: “Let your ingredients be your inspiration.” And that’s exactly that I did! I found some delicious multi grain Gramma Bear’s Bread from the Old Strathcona Farmer’s Market in the freezer, some free range local eggs (also from OSFM) in the fridge, and went to work! Begin by cutting a hole in the toast with a cookie cutter (we used heart shaped ones, to continue with the theme from last night), then butter the outisdes of the hole with margarine or butter. Then crack the egg in the middle, sprinkle with a little salt, pepper (or in my case, garlic powder… hmmm… garlic!!), let cook a bit, then flip it over! Meanwhile, let the little heart shape toast bits brown up beside the eggies.

I served them with some strawberries (unfortunately not local), but any local fruit works!


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