Eggs Benedict and “dirtbag” don’t usually go in the identical sentence, hollandaise being a rarified French sauce and all. But this recipe takes a brunch staple and makes it a backcountry kitchen chance. It’s simply 9 components that altogether weigh about two kilos. Not too dangerous. Cooking time is about 20 minutes, and, voila, a bit camp cooking luxurious.
Recipe/images, 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 warmth Add oil to pan and toast muffins; reserve Add 1 tbsp oil and ham, cook dinner 2-3 minutes whereas stirring Add egg combination, cook dinner 1-2 minutes whereas stirring Push combination to aspect of the pan. In the identical pan, add hollandaise combination Cook 1-2 minutes till thick; stir Assemble, eat!