Eggs Benedict and “dirtbag” don’t normally go in the same sentence, hollandaise being a rarified French sauce and all. But this recipe takes a brunch staple and makes it a backcountry kitchen possibility. It’s just 9 ingredients that altogether weigh about two pounds. Not too bad. Cooking time is about 20 minutes, and, voila, a little camp cooking luxury.
Recipe/photos, courtesy Chef Corso and MONTyBOCA.
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
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 heat Add oil to pan and toast muffins; reserve Add 1 tbsp oil and ham, cook 2-3 mins while stirring Add egg mixture, cook 1-2 mins while stirring Push mixture to side of the pan. In the same pan, add hollandaise mixture Cook 1-2 minutes until thick; stir Assemble, eat!