Our friends over in England know how to make a hearty breakfast. There are quite a few different ingredients in a typical full English breakfast you’d find in a restaurant, but doesn’t mean you can’t make it while out camping.
There is a way to make it easier while camping, and it tastes just a good, (even better if I say so myself.) What I do is incorporate all of the ingredients into a pan and use the eggs to fuse it. It makes it easy to cut and serve, and a lot less separate cooking pans to juggle.
- Total Time: 20 minutes
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Yield: 4 servings
- 4 good quality English pork sausages
- 6 large eggs
- 4 rashers smoked back bacon
- 140g tinned mushrooms
- 8 cherry tomatoes
- A sprinkling of grated cheddar cheese
- 1 tbsp chives, snipped
- A pinch of salt and pepper to taste
English Breakfast Directions
- Heat a nonstick frying pan on a high heat.
- Start by cooking the sausages for a few minuntes.
- Add the bacon and flip occasionally until it starts to crisp.
- Tip in the mushrooms and continue to cook.
- After 5 mins or so, drain off all the excess fat and spread out the ingredients.
- Beat the eggs in a bowl and add seasoning.
- Add the eggs to the pan and move them around to fill any space, creating an omelette appearance.
- Gently fluff the eggs as they cook over a low heat until they start to set.
- Add the tomatoes, cheese and chives and cook for a couple more minutes.
- Slice up and serve.
If you’re hiking or using a lot of energy throughout the day, this will set up you for the day ahead. It’s easiest prepared on a larger stove with good windshields, like the Stansport Outfitter, or one of the other 2 burner stoves I’ve reviewed. If you have an oven/grill even better, you can finish the English breakfast off under the grill to give it a firmer hold.