Sunday Special Eggs Benedict Recipe

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This is a quick breakfast that can be made fairly simple even with a lot of people.
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“The New Trailside Cookbook” by Kevin Callan and Margaret Howard, is an ideal menu for campers who are looking for more creative camping recipes.
5 min. COOK TIME
5 min. PREP TIME
2 to 4 servings SERVINGS


  • 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


  • 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.

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.”

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