CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2006-01-03
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 2 eggs
- 2 bread slices (any type)
- Olive oil (Some VB if theres no oil)
- Bacon
- Can of warm VB
Instructions
Oil the hot plate from last night's meal. Place bacon on hot plate. Eat out the middle of each slice of bread and place on hot plate. Warm up both sides until browns a bit and then crack an egg into each hollow of bread.
Cook on one side until you have consumed 1 can of VB. Flip bacon and french toast cook for a bit. Place bacon on top of toast. Use your hands to grab directly off the hotplate.
Done, no clean up at all. Make sure you yell out "Mooorr-nen!" to ya mates.
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