Well I thought I was going to get another post in before the trip was over, but I couldn’t find a ton of WiFi in the woods… go figure!
The trip (aka #campariza if you follow me on instagram) has concluded and it was a DREAM. What a blessing to have gone on it and even better, experienced it with my main squeeze. We definitely roughed it most of the time but I was able to squeeze in a few real meals for us along the way (like my CAMPFIRE CHICKEN WITH ROASTED BRUSSELS SPROUTS, POTATOES, & DILL). This breakfast I put together is really nothing too special, but for camping, I felt okay about it! Here is a little scramble from our stay in Big Sur… and YES that background is the view from our campsite/tent!!! It was insane!
** The ingredients in this are super inter-changable: use whatever things you like in a scramble. I used a lot of leftover ingredients from the last recipe I posted (link HERE) and like I mentioned in my last post, I am NOT using measurements, as you really wouldn’t be free as a bird and camping if I did!
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You will need:
Cooking oil (whatever kind you like)
Camp ready seasoning mix (recipe will follow)
A few handfuls each of: chopped mushrooms, sliced mini yukon gold potatoes, & chopped cherry tomatoes
White wine (I used an inexpensive bottle of Pinot Grigio)
6 eggs
a splash of 1/2 & 1/2
A handful of chopped fresh cilantro (use whatever you have on hand though!)
A few handfuls shredded sharp cheddar cheese
A couple of lime wedges
Hot Sauce (optional)
Sliced avocado (if you have it!)
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Camp-ready seasoning mix-
(I make this ahead of time and bring it with so we can add seasoning to whatever we eat on the trip! It’s all in one container which makes it a dream for camping)
//In one little container combine: 3 parts salt (I use Krazy Jane’s Mixed Up Salt of course), 1 part black pepper, a few dashes of onion powder, a dash or two of smoked paprika, and a pinch of cayenne (if you like a little spice)!
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First place your cooking vessel directly on to the coals and next to your fire (I used a cast-iron skillet). Add a little cooking oil, your chopped mushrooms, and a sprinkle of camp-ready seasoning mix. Sauté for about 3-4 minutes.
Add in a splash or two of white wine, and let the alcohol cook out (about 2-3 more minutes).
Once your mushrooms are done, transfer them to the bowl you will be mixing your eggs in. Crack your eggs.
Add a splash of 1/2 & 1/2, a pinch of camp-ready seasoning mix, and your chopped cilantro (leave a little out so you can throw on top at the end). Whisk it all together, set aside.
Slice your potatoes, add to the skillet, and let cook for about 8-10 minutes (flipping halfway through)
Pour your egg mixture over the potatoes. Run your spatula along the bottom of the skillet every few minutes to move the cooked egg up and raw egg to the bottom of the pan. Add cheese and continue to stir until eggs are cooked through.
Remove from heat and add tomatoes, extra cilantro, a squeeze of lime, and sliced avocado. Taste and adjust- adding extra seasoning if needed. Dig in! …Adding hot sauce if you like it!
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Here are some shots of the rest of our trip!
A lucky pizza and beer stop in SF!
Hidden hot springs looking over the Sierras!!!
He booked us a one night stay in a hotel in Napa! Angel-husband.
CONDENSED (well sort of)
You will need:
Cooking oil (whatever kind you like)
Camp ready seasoning mix (recipe will follow)
A few handfuls each of: chopped mushrooms, sliced mini yukon gold potatoes, & chopped cherry tomatoes
White wine (I used an inexpensive bottle of Pinot Grigio)
6 eggs
a splash of 1/2 & 1/2
A handful of chopped fresh cilantro (use whatever you have on hand though!)
A few handfuls shredded sharp cheddar cheese
A couple of lime wedges
Hot Sauce (optional)
Sliced avocado (if you have it!)
Camp-ready seasoning mix-
(I make this ahead of time and bring it with so we can add seasoning to whatever we eat on the trip! It’s all in one container which makes it a dream for camping)
//In one little container combine: 3 parts salt (I use Krazy Jane’s Mixed Up Salt of course), 1 part black pepper, a few dashes of onion powder, a dash or two of smoked paprika, and a pinch of cayenne (if you like a little spice)!
First place your cooking vessel directly on to the coals and next to your fire (I used a cast-iron skillet). Add a little cooking oil, your chopped mushrooms, and a sprinkle of camp-ready seasoning mix. Sauté for about 3-4 minutes.
Add in a splash or two of white wine, and let the alcohol cook out (about 2-3 more minutes).
Once your mushrooms are done, transfer them to the bowl you will be mixing your eggs in.
Crack your eggs and add a splash of 1/2 & 1/2, a pinch of camp-ready seasoning mix, and your chopped cilantro (leave a little out so you can throw on top at the end).
Whisk it all together, set aside.
Add your sliced potatoes to the skillet and let cook for about 8-10 minutes (flipping halfway through)
Pour your egg mixture over the potatoes. Run your spatula along the bottom of the skillet every few minutes to move the cooked egg up and raw egg to the bottom of the pan. Add cheese and continue to stir until eggs are cooked through.
Remove from heat and add tomatoes, extra cilantro, a squeeze of lime, and sliced avocado. Taste and adjust- adding extra seasoning if needed. Dig in! Adding hot sauce if you like it!