Eggs Benedict and “dirtbag” don’t normally go in the same sentence, hollandaise being a rarified French sauce and all. But this recipe takes a brunch staple and makes it a backcountry kitchen possibility. It’s just 9 ingredients that altogether weigh about two pounds. Not too bad. Cooking time is about 20 minutes, and, voila, a little camp cooking luxury.
Recipe/photos, courtesy Chef Corso and MONTyBOCA.
Ingredients
English Muffins: 2-4
Powdered Eggs: 4 tbsp
Water: 6 oz
Ham: 8-12 oz
Hollandaise sauce packet
Oil: 1/3 cup
Salt: 1/2 tsp
Lemon
Green onions: 1/2 bunch
Directions
Hydrate eggs with water. Mix, reserve
Hydrate hollandaise packet with water, oil, squeeze of lemon, salt; reserve
Slice muffins
Chop ham
Turn burner to medium heat
Add oil to pan and toast muffins; reserve
Add 1 tbsp oil and ham, cook 2-3 mins while stirring
Add egg mixture, cook 1-2 mins while stirring
Push mixture to side of the pan. In the same pan, add hollandaise mixture
Cook 1-2 minutes until thick; stir
Assemble, eat!
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