Breakfast is an important meal when camping—and every day, of course—because it helps you to ease into the morning, warm up, and shake off the cobwebs. At the same time, it’s important that breakfast be fast and simple for all the same reasons. For each sandwich, crack two eggs into a bowl. Add salt and pepper to taste, and red pepper flakes if you’re feeling it. If you have milk or cream, add a little bit to the eggs. If you like, add some chopped onions and/or peppers, or even a little diced ham or bacon to the mix. Whip the mixture with a fork until the color is consistent. Put two slices of bread or a halved English muffin, as well as some cheese, on standby.
On a camp stove, a grill, or over a fire, heat a pan large enough to hold two slices of your bread of choice side by side. Drop some butter into the pan and coat the bottom with it. Once the butter is sizzling, pour the egg mixture into the pan. While the egg mixture is still runny, dip one side of each slice of bread into the eggs, then flip it and leave it in the egg mixture until the eggs are cooked through. Then, flip the whole business so that it’s bread-side down in the pan. Fold the extra egg flaps up onto the bread, and add cheese, if you like. Then fold one slice of bread onto the other slice to form a sandwich. When the pan-side bread has browned, flip the sandwich to brown the other side. Serve with hot sauce.