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: 2001-08-12
Serves: any
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 10 Eggs
- Butter
- 10 Slices of bread
Instructions
Method: Skillet or tin can stove
Butter both sides of bread. Cut hole in center of bread with small glass, place bread in skillet cook until brown. Turn and break 1 egg into hole of bread (browned side up). Cook until done on one side, then flip egg and bread together to cook other side. You want the egg white done and the yellow runny. Cook the hole you cut out until brown on both sides. Repeat with rest of eggs and bread.
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