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: 2002-04-25
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 2 slices bread
- 2 or more eggs
- 2 T butter OR the bacon grease.
- pepper to taste
- Options:
- 1 T of any or all of the following:
- shredded cheese
- minced onions or scallions
- cubed cream cheese
- minced mushrooms
- crisp crumbled cooked bacon
Instructions
Cube or tear bread into 1" pieces. Melt butter over medium heat in a skillet. Saute bread until golden, then push up against the sides of the skillet, making an empty spot in the center. Break eggs in, stir lightly, add any optionals, stir. Cook about 2-3 minutes, stirring lightly occasionally so the eggs set. Then stir bread down into egg mixture, allowing eggs to completely cook. Salt to taste at table.
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