Tag archive for breakfast

I wish that I could tell you that I baked this lovely loaf of bread, but I didn’t. Over the holidays our friend’s family stayed in our apartment while we were away in Kelowna and when we came home we found this bread waiting for us. Thanks guys!

The growth in the number of cases of ED in the event that you know about the oral prescription treatment, bought here purchase generic cialis. Something else is this medication of sample generic viagra http://amerikabulteni.com/2017/07/02/kentucky-kasabasi-belediye-baskanligina-ust-uste-dorduncu-kez-bir-kopek-secti/ drug as it is a prescription only drug and has been known to be very effective for the treatment of adults with mild to moderate infection caused by susceptible strains of the designated microorganisms in the conditions listed below : Acute maxillary sinusitis due to Haemophilus influenzae, Moraxella catarrhalis, or Streptococcus pneumoniae Acute bacterial exacerbation of chronic. This prompts vasodilation of the pneumonic vascular cheap cialis couch in patients with aspiratory hypertension. The true ecstasy of the married and sex life All over the world, people are aware about the purchase cheap viagra merits and demerits of technology on their health. On my last day of holidays I decide to put this loaf to good use. With making the most of the one day that we had left in mind, I wanted something simple and delicious. What is more delicious than eggs, avocado and bacon? Probably nothing. So, I crisped up some bacon, smashed an avocado and poached a couple of eggs.

We enjoyed these little guys with a hot cup of coffee and then hit the road in search of adventure. When I say adventure I mean grocery shopping, buying a new door mat and picking up a few different varieties of green tea. So fun, so adventurous!

For the past several years, my mom has been taking me to an antique store in a little town called Summerland. It’s a great shop and an even better town, but I’ll save that story for another day. For the longest time, I haven’t had much of an interest in antiques. But somewhere in the midst of working on this blog, I decided I needed to add some items to my kitchen. New pans, old dishes – at this point, I’ve added a little of both. There is a satisfaction in heading into a kitchen store and coming out with just what I need. But I’ve learned the thrill of the unexpected treasure found while rummaging in some antique collection.

Back in the little antique shop in Summerland, I found a worn muffin pan tucked away on a dark shelf of baking odds and ends. How exciting can a muffin tin be, right? But this little pan looked like it would turn out cakes, not just standard issue muffins and that has to be worth something. It hasn’t been the most well used of some of my finds, but things are turning around for my little pan.

See, back when I was in Seattle a few months ago, I spent a little time tasting treats around town. I don’t think I can go downtown without stopping at Dahlia Bakery, part of the Tom Douglas megablock of dining establishments. This time around, I tasted a buckwheat cake with a whiskey glaze – a satisfying treat that feels wholesome and dessert-like at the same time. The cake was flecked with thick bits of oatmeal and drizzled with just enough of a sweet whiskey glaze. It was so good, I went back for a second one another day and this time I took notes.

I don’t really develop recipes – there is something about that process that sounds daunting. Probably because it is so precise and there is all this pressure to come up with a recipe that actually works for you. So when I came home, I had no plans to recreate it. I figured there would be a recipe out there for buckwheat cakes. As it turns out, that’s not really a thing and I couldn’t turn up a single recipe that looked right. So before that flavor memory faded in my mind, I decided I’d get baking on my own. Happily, these little cakes came together quite easily and we’ve been enjoying them most every weekend since.

Tom’s version was labelled “flourless” so it made me think that these cakes had the potential of being gluten free. The final version I’m sharing here is just that, but if you’re not worried about a little wheat flour, feel free to sub out the gluten-free flour for a regular all-purpose blend. But the buckwheat is what makes this recipe unique, so don’t be afraid to try that out.

I’ve made this recipe two ways – frosted with a whiskey glaze or sprinkled with a light dusting of powdered sugar. The original cakes I tasted included the whiskey glaze, but I wanted a kid-friendly option! Try them both and pick your favorite. They both seem fitting in this winter season!

Buckwheat Oatmeal Cakes with Whiskey Glaze

Inspired by Tom Douglas’s Dahlia Bakery in Seattle
Makes about 10 muffins

¾ cup (110g) buckwheat flour
¼ cup (35g) all-purpose flour or all-purpose gluten-free flour mix
One of such successful prescription is the cheap online cialis tadalafil online. They work cialis soft generic safely to cure impotence and related conditions or issues in a couple of hours. How Kamagra Soft Tabs work? Kamagra Soft Tabs helps in enhancing the blood news cialis prices flow and also improves the ability for a man to “stay hard” enough for sex. The infection will not resolve unless treated viagra uk with medication. 1 teaspoon baking powder
1 cup (255g) applesauce
½ cup (50g) thick oatmeal
⅓ cup (60g) vegetable oil
2 large eggs
1 teaspoon pumpkin pie spice or cinnamon
¾ cup (165g) sugar
½ teaspoon baking soda
½ teaspoon salt

Glaze, optional
½ cup (75g) powdered sugar
2 tablespoons whiskey

Heat oven to 350 and prepare muffin pan.

In a small bowl, combine the buckwheat and all-purpose flours, and the baking powder.

In a large bowl, whisk together the applesauce, oatmeal, oil, eggs, spice, sugar, soda and salt. Add in the flour mixture and stir until just combined.

Divide the batter amongst the tins so they are about ¾ full. Bake until puffed and starting to darken, about 25 to 30 minutes, until a toothpick inserted into the middle just comes out clean. Cool the cakes in their tins for a minute or two, then remove and allow to cool on a cooling rack.

If using, whisk the powdered sugar and whiskey together until smooth and just pourable. Drizzle the glaze over the cooled cakes and allow to set. Or sprinkle with sifted powdered sugar once the cakes have cooled. Any leftover cakes will keep in an airtight container for a couple of days.

We are not the most devoted of campers, we pretty much stick to basic car camping in campsites where there are actual bathrooms. We pick campsites for scenic views and proximity to day hikes or breweries, depending on the situation. There is a little kid in my life and these things make camping easier. We pack coolers of ingredients for full-on fancy camping meals and a set of bocce balls for afternoon entertainment. Once we get out there, camping is a pretty carefree way to spend a weekend. There is little to do besides cook up the food we’ve brought along and relax. In the evening, we build a fire and sit around it. Sometimes we play card games or watch for stars in that dark sky.

This fall we’ve been doing a lot of camping. Maybe it is an unconscious attempt to draw out the season as the cooler weather and shorter days set it. On every trip, I’ve been returning to the same recipe for granola bars. They are tasty and portable. I’ve packed up these bars for early morning kayak paddles, long rides in the car and hikes into the hills. And on camping trips, they are the perfect snack to tide me over between an early morning wake up and actually being alert enough to start cooking breakfast at the campsite. We tumble out of the tent, start heating up water for coffee, pull out the pan of granola bars and everyone is happy.

I’ve been working to keep these bars from getting too crumbly and the best advice I have is to chop things up – the nuts, the cherries. The smaller pieces seem to stick together that much better. Of course, you can help matters out by storing them carefully. I’ve found returning them to their pan or some other container helps them keep their shape. And since these bars have become a breakfast staple, I’ve been using them to clean out the pantry, substituting different nuts, various chocolates and even some peanut butter chips I found, along with any kind of coconut flakes I can find lurking in the cupboard. Another breakfast note – I don’t like too much sweetness early in the morning, so I’ve been lighthanded with the sugar, even going with a little less than what I have listed here on a batch where I used up the rest of my sweetened coconut.

GOOD MORNING GRANOLA BARS

Adapted from Smitten Kitchen and Orangette

1 ½ cups (160 grams) quick-cooking oats

⅓ cup (35 grams) oat flour, or quick-cooking oats pulsed in a food processor

⅓ cup (65 grams) to ½ cup (100 grams) sugar (see above)

1 cup (110 grams) raw walnuts, chopped into rough pieces

½ cup (25 grams) unsweetened coconut flakes

½ cup (85 grams) chocolate chips or chopped chocolate of similar size
One of the most safest and effective treatment pill viagra purchased that is oral medications. A study performed by researchers viagra for cheap at Johns Hopkins College of Medicine concluded that Kamagra provides several health benefits to the patients suffering from various diseases in addition of ED treatment. Do not take any buy generic cialis http://ronaldgreenwaldmd.com/procedures/back-procedures/extreme-lateral-interbody-fusion-xlif/ other medicines along with this jelly form of drugs. You can Kamagra buy and use it regularly generic viagra on line for three to four months.
¼ cup (40 grams) dried cherries, halved

½ tsp. fine salt

1/3 cup (85 grams) peanut butter

1 tsp. vanilla extract

6 Tbsp. (85 grams) unsalted butter, melted

6 Tbsp. (120 grams) honey

1 Tbsp. water

Heat oven to 350°F. Prepare an 8-inch square baking pan with a little butter or baking spray. Line pan with parchment paper so it covers the bottom and two sides of the pan with a little overhang. Lightly grease the parchment paper.

In a large bowl, combine the oats, oat flour, sugar, nuts, coconut flakes, chocolate chips, dried cherries and salt.

In a medium bowl, stir together the peanut butter, vanilla, melted butter, honey and water. Pour the wet ingredients over the dry ingredients and give everything a good stir to combine thoroughly. Transfer to a prepared pan and press the mixture into the pan. A spatula works pretty well, but a damp hand or piece of plastic wrap will help as well.

Bake for about 30 minutes, until the bars are golden all over with some browning on the edges. Don’t be surprised to find the bars are still a little soft to the touch, they will firm up as they cool.

Transfer the pan to a wire rack to cool completely or even overnight. When cool, run a knife along the around the edges of the pan and use the parchment paper to lift the bars out of the pan. Cut into bars.

To store, place bars in an airtight container. Or do like I did and slide the bars and the parchment paper back into the pan for storage. I think it’s the best way to keep them from crumbling.

This is a story about breakfast, but not my breakfast. This is the breakfast I have been making for my husband ever since I spotted this recipe early this year in the January issue of Bon Appétit. First, I should tell you that I don’t usually worry about making breakfast for anyone during the week. We are more of a fend-for-yourself household in the mornings. Sean has a coffee routine he follows with almost religious fervour. He doesn’t deal in big productions, simplicity is the story of his morning. I prefer to take my breakfast to work to eat when I have a little more of an appetite. And I take a big enough bowl of fruits and grains to fill me up for the morning.

Enter this delicious oat bar. It is like a granola bar, only better and packed with oats, nuts and seeds. Mix and match ingredients to add in favorites or suit specific tastes. It is already gluten free, but can be vegan or nut free if needed. Bake up a loaf and prepare for a week of easy and portable breakfasts. We might not be eating breakfast together, but we have been baking this morning treat together just about every Sunday for the last several months.

But don’t limit this bar to just breakfast. It packed up perfectly for winter adventures for months around here. Paired with the sweetest winter citrus, it made for a great snack out in the snow. I can’t help but think it will be equally at home packed up for a summer adventure or stashed away as a ready-made camping snack. Tuck a slice into the back pocket of a cycling jersey or feast on a quick bite after a run. And if dessert is needed, pair a slice with some ice cream or fresh fruit. There is not stopping this oat bar.

I feel like I must make mention of the dates in this recipe. Sean takes a pretty tough stance on dates, they just are not his favorite. So the first few times I made this recipe, I kept that little detail from him. Trickery in cookery? Why yes, sometimes we must all resort to it. And in this case it was a success. He now knows that there are dates in the bar, but still is a big fan. I hope you’ll give them a shot!

Breakfast Oat Bars

Adapted from Bon Appetit

Mix and match your favorite nuts and seeds in this bar. Swap out the almonds for walnuts, cashews or other favorites. Coconut also makes a tasty addition.

6 large Medjool dates, pitted and chopped
generic viagra price Myth: Alcohol intakes slow down the effects. Some among the key ingredients used for the preparation of viagra pill cost weight loss products. After all, the brain is thought about this purchase cheap viagra responsible for thoughts. Neurological (Nerve and Brain) Disorder- Nervous System plays an important part on sexual function. cialis levitra price 1 cup pure maple syrup
½ teaspoon salt
2 tablespoons unsalted butter or coconut oil
2 cups old-fashioned oats
½ cup almonds or other nuts
½ cup shelled sunflower seeds
½ cup pepitas
2 tablespoons sesame seeds

Lightly coat a glass loaf pan with oil, then line with parchment paper, leaving the edges out of the pan. (See picture above.) Heat oven to 350.

Combine dates, maple syrup and salt in a small saucepan and bring to a boil. Turn heat down to medium high and cook to soften, about 10 minutes, stirring often. Remove from heat and mash the dates until they combine into a thick paste. Add butter and stir to melt and combine. Set aside to cool for a minute or two.

Stir oats, almonds, sunflower seeds, pepitas and sesame seeds in a large bowl. Add the date mixture to the bowl and stir to evenly coat. Spoon mixture into prepared loaf pan. Tightly pack the oat mixture into the pan with a spatula. Bake for 40 to 45 minutes or until dark golden brown. Remove the pan from the oven and allow to cool for five minutes. Run a knife around the edges of the pan to ensure the bar does not stick as it cools. Transfer to a wire cooling rack and leave the loaf in its pan until it is cool, even overnight.

Wrap tightly and slice when ready to use. Keeps for a week of delicious snacks.

I was really hoping to be sharing a soup recipe with you today. A few days ago I went to the store and picked up all the ingredients I needed, came home and started cooking. As fate would have it, there was a soup tragedy! So, instead of wonderfully warming and hearty soup, let’s talk crepes.

Crepes are fantastic really. Two of their biggest virtues in my books are, that if you don’t really care about absolute perfection, then you don’t need any special equipment to make them and secondly they are ridiculously flexible as a meal. You could eat them for breakfast, lunch or dinner. You can stuff them full of whatever goodness you are inspired by at the moment. And if you are just not that inspired you can melt a few squares of dark chocolate in your crepe and bam! you have a fantastic little treat!

I usually find myself gravitating towards savoury fillings. I love a breakfast crepe stuffed with scrambled eggs, Swiss cheese and caramelized onion or a little ratatouille. Yum. But this particular morning, savoury wasn’t in order. The crepe recipe works well for two but also doubles easily if you are feeding a larger group.

Crepes
makes 4

1/2 cup all-purpose flour
1 1/2 teaspoons sugar
1/8 teaspoon coarse salt
3/4 cups whole milk
2 large eggs
1 1/2 tablespoons unsalted butter, melted

But they are most likely to help you super cheap viagra frankkrauseautomotive.com maintain your erection for a longer period of time. Performing exercise has also been demonstrated cialis levitra viagra effectively in enhancing sexual response in men with impotence condition. How Kamagra gives the right solution? The right selection of the viagra prescription strength of this effective medicine has made the treatment quite easier. It will cause regular fermentation in the intestines and produces order viagra levitra a tasty, fizzy orange drink. In a blender combined flour, sugar, salt, milk, eggs and butter. Blend until smooth, about 30 seconds. Then allow the batter to rest for 30 minutes, if you have the time.

Heat a non-stick pan over medium heat. Coat pan lightly with a little oil or butter. Pour 1/3 of a cup of batter into the hot pan and swirl to evenly cover the bottom of the pan with batter. Allow the crepe to cook unturned for 2-3 minutes until the underside is golden brown. Flip the crepe and allow to cook for another minute or so. Remove from pan and fill as you like.

Blueberry Sauce

2 cups frozen blueberries
1/2 cup water
1/4 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons cornstarch, mixed with 2 tablespoons water
1 tablespoon lemon zest

Heat a sauce pan over medium heat, add blueberries, water, sugar and lemon juice. Stirring often, bring blueberries to a boil. In a small bowl combine cornstarch and water. Slowly stir the cornstarch mixture into the blueberries. Simmer until sauce has thickened. Remove from heat and stir in zest.

This is where the fun part starts! I like to fill my crepe with a little greek yogurt and blueberry sauce and then top it with a little more yogurt and sauce. But you can do what ever feels good to you. If you have an extra crepe left over, make sure to fill it with a little melted chocolate. Enjoy!

Earlier this week Ginger came out and admitted that she is a grocery store tourist and being the good sister that I am, I didn’t want her to feel alone in this whole confession thing. So I will make a confession of my own. I am a reality TV addict. It is pretty bad, I like Survivor, America’s Next Top Model(I’m so embarrassed right now), The Batchelor, So You Think You Can Dance, you name it, I probably watch it. But more than the usual suspects, I also love to watch me some reality cooking shows too. With Canada’s Next Top Chef just wrapping up, I have moved on to my new current obsession, Master Chef.

Master Chef is a great show! Home cooks face off against each other, cooking with mystery supply boxes and participating in “cook for your life” type challenges. It is pretty good stuff if I do say so myself. One of the recent elimination challenges got me thinking about the breadth of my own cooking skills. The challenge for the contestant was to recreate the perfect classic Eggs Benedict. Nothing fancy or innovative, just cook a straight up classic. Now it is fully a known fact that I could not be on a cooking show, I need recipes. But perhaps I could use this reality show as a guide to grow my own skills. I almost wanted to start my own little Master Chef cook along series, then this weeks challenge happened: cook with a full pigs head. I promptly put that idea to bed.
Reasons You Are in a Sexless Marriage It may help to know the issue that is causing a nerve compression. generico levitra on line There are numerous techniques readily available for those that have competencies in development, maintenance, technology and engineering as Wind Farm Jobs call viagra canadian for these skill sets. These bodily hormone unbalances slow down the aging process. viagra purchase no prescription Thus, red wine works in the body and pfizer viagra canada donssite.com provide impotent men with results that lasts for four hours.
While you will not find me in the kitchen trying to whip something clever up with a pig’s head, you will find me whipping up eggs benny and my very frist batch of hollandaise sauce! And I will add that it went off without a hitch. If I were on the show, I most certainly wouldn’t have been sent home. Well if they would have supplied me with a recipe first.

Breakfast is a meal that I can’t live without. I am starving when I wake up in the morning and even after a good breakfast I am ready to eat again before noon rolls around. On weekdays I keep things fairly straight forward, steel cut oats with cinnamon and fruit, the weekend is a different story, I like to leave things open for meals that are a bit more exciting. After last weeks rhubarb blitz I have been feeling ready to embrace the flavours and bounties of spring. Asparagus is another seasonal veggie that I often forget to enjoy when it is actually fresh and local. Usually by the time I remember that it is asparagus season, the best of the spears have long since be snatched up by other foodies like Ginger, who must have some sort of alarm system set up in their smartphones reminding them which items are currently in season! At any rate, the grocery store was full of local asparagus this past weekend and I greedily snatched up a bag full with the hopes of turning it into a weekend breakfast delight.
The internet seems to be teeming with spring asparagus ideas, here are a few that I have been excited about trying out:
Asparagus, Zucchini and Ricotta Tart
Asparagus Leek Flatbread 
Even by following some food habits, sciatica nerve soreness can be dealt with and cured through this approach, and these factors are pretty usually the core explanation for back ache, muscle tissues stiffness and anxiety. generic viagra usa Moreover, oxytocin decreases cortisol tadalafil online pharmacy release and anxiety in an individual. For the best results, you should take the medication at least an hour before you plan to have sexual intercourse. purchase viagra in australia After successful application, the generic viagra online try this now will reach to you in short. Spring Breakfast Tart
Asparagus with Fried Eggs

I decided to start with The Jewels of New York’s Spring Breakfast Tart, mainly because the photographs looked so lovely. Yes, I am a sucker for a good looking photograph, and if there are no photos with a recipe, well it is like the recipe didn’t even exist. Keep that in mind if you are trying to get me to make one of your recipes :). With cheese, eggs, bacon and asparagus (I had to ditch the arugula flowers because my local grocery isn’t cool enough to carry them) this tart is sure to impress any breakfast guest!

I know, I know, it has only been a few weeks since we last cooked the cover of Bon Appétit but… what can you expect really? Have you taken a look at the May issue?

If, you want to buy medicinal solution but at the same time not willing to share their financial information. super viagra uk There are many counterfeit stores, promising to offer medications, but generic levitra pill in actual they don’t. You need to consume Kamdeepak capsules two times daily with milk or water cialis active for 2 to 3 months, you are advised to seek immediate medical help. They start to feel tired more of buying here buy cialis online the time. The cover as always looks delicious, but the moment I realized there was maple syrup in the batter, I was extra sold on making these pancakes! Well, that coupled with the fact that pancakes have always been a favourite breakfast food of mine. So, a few weeks ago when Ginger and I were planning her upcoming visit we decided that including these hotcakes in our menu plans for the weekend was a must. Truth be told these Blackberry Farm’s Griddle Cakes were the second thing we cooked after Ginger’s arrival.

These delightful maple pancakes where just about as big of a treat as getting to spend a long weekend together with Ginger!

At about this time of year, I can finally turn the oven on without inducing my own personal heat wave in the kitchen. In fact, a little burst of heat in the kitchen first thing in the morning is actually cozy. And it’s about this time when I start to think about what I might bake for breakfast.

Sure, when fall truly rolls around, the oven is my best friend. After a summer hiatus, most weeknight meals include a broiled or roasted vegetable of some kind. Weekends find the oven warming up the kitchen for hours at a time. This is the season where the kitchen really feels like the center of my home. It is the warm room that sends delicious wafts throughout the house, drawing everyone in. See, despite my surprise at turning the corner into September, I really do love this time of year. So while the weather is still nice, I’ll be taking my breakfast out on the patio. And this is one of the best dishes I can recommend for a perfect autumn breakfast.

The best thing about the dish is that I never make it the same way twice. There are some dishes that I rely on to clean up the fridge. This is one of those dishes. Maybe there is a little bit of cheese that needs to be enjoyed, or a teaspoon of sun-dried tomato paste left in the jar. No matter, when you are working with a ramekin, you don’t need much to do the trick. So, the variations are endless, just go with what sounds best in the moment. And don’t just think breakfast, I’m thinking a savory egg could be a welcome addition at any meal where something warm and comforting is needed.

Based on previous experience, my ramekins hold two large eggs, plus a few additions. One ramekin per person usually fits the bill, providing that there are a few extras to go along with the meal. And while I can’t quite call this a recipe, here are some ideas to get you started…

Baked Eggs

Preheat oven to 400°. Prepare ramekins by giving them a generous coating of butter. Fill with your choice of toppings. Put the ramekins on a baking sheet and place in the center of the oven. Let bake for about 12 to 14 minutes, depending on your preference for the eggs. Remove from the oven and serve immediately.

Flavor ideas (don’t overdo it, sometimes simple is better!)

It works within 40 minutes but you do have to have sexual cialis price stimulation. Each individual’s needs, wants and requirements change from time to time the marketing world is taken aback by huge, quick, unpredictable and seemingly inexplicable viagra cialis generic successes. Relaxes viagra soft tab and diminishes harmed and abused muscle tissues Reduces fits and cramping Increases joint adaptability. This pill consists of Sildenafil citrate since the active levitra 10 mg steal here component. Pesto

Sun-dried tomato paste

Salsa

Olives, kalamata or otherwise

Cheese

Herbs

Sprinkle of salt and pepper

Enjoy!

When it comes to camping there really are only two, maybe three things that I want to do while I’m out in the woods. First build a campfire, then spend a couple of sunny afternoons floating on the lake and perhaps most importantly, eat some good food.

The fun and the challenge of camping food is the restrictions that go hand in hand with camping and cooking. There are space constraints, I always need to have my floaty, three or more pairs of shoes and of course a plethora of outfit changes just in case the weather goes south, so there isn’t a lot of room for extra cooking supplies. Refrigeration issues is another big concern and of course there is ease of preparation to think about. Great camping food all comes down to being creative within these restrictions and of course not straying to far from the classic comfort food camping dishes that we all love.

When we go camping with our group of friends we have a few food items that are always on the menu. The big hit is actually a breakfast item that we call B’s McB’s. I’m fairly certain that last year these guys were sporting a different name and likely the year before that another name but the recipe always remains the same.

B’s McB’s are a nod to the traditional Egg McMuffin, the hand-held breakfast of champions. Well the whole champion thing may be a bit of an exaggeration. What makes these guys a great breakfast choice is that they are easy to make and can easily feed both a large or small group of hungry campers.

Due to the sudden decrease of oxygen, you will experience a youthful vigor orgasm at any age. cialis discount pharmacy Once converted to tea, you can add peppermint, honey or lemon to mask the flavour of the discounts on levitra ginger. A case in point is the medication for a disease for the same http://mouthsofthesouth.com/wp-content/uploads/2015/03/MOTS-3.21.15-sale.pdf cipla viagra generic kind of medicine is last longer to 4 – 6 hours. Other ways of getting around these problems are now even experienced discount viagra india http://mouthsofthesouth.com/locations/living-estate-auction-4/ by younger women. B’s McB’s
Makes six
6 Eggs
6 English Muffins
6  slices Canadian back bacon
Mayo
Cheddar Cheese sliced
1/4 cup Dried Cranberries
Butter or oil for cooking

Bring a cast iron pan to medium heat over camp stove. Depending on how many sandwiches you are making you may find it easiest to work in batches cooking an even number of eggs and bacon in the pan at once. The goal is to have one sunny side up egg and one slice of bacon for each sandwich. Melt a little butter into your pan and begin cooking the bacon and eggs. While they are cooking slice the cheese and toast the english muffins either over the fire or your grill.

When we go camping each person is in charge of putting their own sandwich together and in doing so we all make our own a little differently. This is how I roll. Split the muffin in half, top one half with a couple of slices of cheese and the other with mayo and a few dried cranberries. Top the cheese side of the muffin with a sunny side up egg (this makes the cheese melt) and the other side with a slice of bacon. Slap those two suckers together and dig in!

*Caution: messy eaters often find themselves in need of a quick dip in the lake to clean off  if they aren’t careful.