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EGGS ON THE RUN


all-in-one-breakfast-egg_bacon_tomatoesscrambled egg wraps

 

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EGGS ON THE RUN

Eggs have always been enjoyed in the diet of man, and while today we don’t need to go foraging for wild eggs, they are still a staple part of our diet and one of the most versatile and nourishing ingredients to cook and serve around the clock.

In ancient times eggs were used in the festivals of China to celebrate the return of spring. The Easter egg custom can also be traced back to China where they were given to friends and travellers, while the brides of the 17th Century in France would break an egg before entering their new home.

While they aren’t the easiest things to carry when you are travelling or camping, with eggs you can cook up some very tasty dishes, in quick time. They can be boiled, fried, poached, scrambled, baked and made into delicious omelettes.

Here are some hints and facts on eggs that you should find helpful and interesting, along with a few recipes to try.

Facts & Hints:
•     To test for freshness lay the egg flat in a bowl of water – if it rises slightly, it isn’t very fresh; if it stands upright, or even floats it is a very stale egg!
•     Have your eggs at room temperate before use.
•     For perfect scrambled eggs - use a wooden spoon - a whisk will make the mixture too fine.
•     Most egg dishes should be removed from the heat just prior to the completion of cooking, as there is enough heat within the dish to complete the cooking process.

 

all in one breakfast eggs bacon tomatoes muchrooms

All in One Breakfast
Something a little different to the normal eggs and bacon for breakfast, and is really quite easy.

Per serve you’ll need:
4 strips bacon – make sure you use long bacon strips (not the ‘short’ bacon)
1 lg mushroom – stalk removed and cleaned (make sure it has a deep cap otherwise the egg is going to overflow out of the mushroom)
oil spray/butter
1 egg (don’t use too large a size egg – it’s not going to fit into the mushroom)
2 to 3 slices of tomato
salt, pepper

To assemble:
Place strips of bacon on a flat surface in a cross/circle formation.
Give the mushroom a light spray with some oil or rub over with a little butter, then place mushroom in the middle of the bacon strips. Make sure it is sitting flat.
Break an egg into the mushroom.
Top with slices of tomatoes and season to taste with salt & pepper.
Bring bacon slices up and over the mushroom, effectively wrapping and enclosing the mushroom in the bacon.
Place on a tray that is covered with foil or baking paper (it will help make cleaning easier if the egg overflows) and bake in a mod over 180ºC for approx 15 to 20 mins or until the bacon and egg is cooked.
Camp Oven: Place the tray on a trivet in a preheated camp oven, lid on and place on a bed of coals, top with coals, and bake as above.

Viv’s hint: Don’t like mushroom, then use a muffin, cut in half instead and remove most of the bread from the inside so that the egg can fit.
You can make it vegetarian by removing the bacon and add a slice of cheese on top.

 

 

scrambled egg wraps

Scrambled Egg Wraps

A light, quick and delicious dinner (or breakfast).

Serves 4 (depending how many wraps each person will devour)

Scrambled Eggs
Oil/butter
8 eggs - lightly beaten until streaks are gone and the egg mix is a smooth yellow
1/3 cup cream
salt, pepper

4 or 8 soft white-flour tortillas – heated through

Filling suggestions:
4 bacon rashers – rind removed and cut into dices (or use ham)
6 mushrooms – cleaned and sliced
1 cup grated cheese (cheddar or tasty – whatever you like)
4 spring onions (or green shallots) – thinly sliced
Smoked salmon slices
Tomato – slices or diced
Red onion – finely sliced
Viv’s hint: you can add whatever you like to the filling – whatever you fancy.

Heat a little oil and butter combination in a frying pan or similar and add the bacon and mushroom. Cook until done to your liking. Remove and drain on some absorbent paper.

Place the eggs and cream in a bowl and whisk together lightly.
Season with a little salt and pepper.
Add a little more butter to the pan if needed, melt, and then pour in the egg/cream mixture.
Cook over a medium heat, and using the flat end of a wooden spoon or plastic spatula push the eggs slowly from side to side for a couple of minutes, lifting & folding until almost set – the mixture should still be creamy and slightly liquid. Remove from the heat. (It will continue to cook a little after you remove it from the heat.)
Spoon some egg down the centre of each warmed tortilla, sprinkle with the toppings of your choice.

 

 

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