Canadian Campfire Peameal Bacon & Eggs
A nod to northern tradition: thick cuts of peameal bacon crisped on the griddle, served with fried eggs and a touch of maple syrup. Hearty, salty-sweet, and perfect for brisk mornings in camp.
Equipment
- cast iron griddle or skillet
- Spatula
Ingredients
- 6 oz peameal bacon sliced thick
- 4 eggs large
- 2 tbsp butter
- 2 tbsp maple syrup
- 1/4 tsp black pepper
Instructions
- Heat griddle over campfire, add butter.
- Cook bacon until crispy and golden, about 5–6 minutes per side. Remove and keep warm.
- Crack eggs onto griddle, sprinkle with pepper, and fry to desired doneness.
- Serve bacon and eggs with a drizzle of maple syrup.
Notes
Peameal bacon stays fresh longer than standard bacon, making it ideal for coolers on extended trips. Use lower fire heat for best results.