Sunday Special Eggs Benedict Recipe

This special breakfast can be enjoyed as easily at camp as at home.



“The New Trailside Cookbook”
June 2018

Preparation Time: 5 min.

Cook Time: 5 min.

Yield: 2 to 4 servings

The New Trailside Cookbook by Kevin Callan and Margaret Howard, is filled with recipes and tips for cooking while camping. No more eating tasteless, pre-packaged food, make your own delicious food with these easy-to-follow recipes, you will be happy you did. Cook anything from French-toast for breakfast to grilled salmon for dinner, there is something there for everyone. Find this excerpt in Chapter 13, “Weekend Gourmet.”

Ingredients:

  • 1/4 cup light mayonnaise 60 mL
  • 2 tbsp plain yogurt 30 mL
  • 1 tbsp Dijon mustard 15 mL
  • 1–2 tsp fresh lemon juice 5–10 mL
  • 4 eggs 4
  • 4 slices back bacon 4
  • 2 English muffins, halved and toasted 2
  • 1 tbsp soft margarine or butter 15 mL
  • freshly ground pepper

Instructions:

At camp: In a small bowl, stir together the mayonnaise, yogurt, mustard and lemon juice. In a medium nonstick skillet, add 1 inch (2.5 cm) water; bring to a gentle boil. Slowly slide eggs into wa­ter. Poach for 3 minutes or until eggs are cooked as desired. Lift from water to a warm plate to drain. Meanwhile, cook bacon until browned on each side. Place muffin halves on two plates, spread­ing each with margarine. Top each half with one egg and one slice of bacon. Spoon sauce over the top, then season with pepper and serve.