Camping Recipes: Sunday Breakfast

While the old saying goes, “breakfast like a king, lunch like a prince and dinner like a pauper”, I’ve watched enough American television to know that their saying goes more like, “breakfast like a king, lunch like a king and dinner like a king”.

But in our neck of the woods, it’s the original quote that we should be adhering to. And at least before the industrial revolution, when people got up and toiled all day just to survive, the fuel you took in for your first meal of the day was supposed to give you enough energy to sustain you ’til lunchtime.

Most of us are creatures of habit in the morning, particularly during the working week. Around here, it’s cereal and toast with a cuppa tea.

But weekends can be another thing. Sundays are usually the day that sort of gets going when you want it to and it’s often a time to indulge ourselves for a change. Put the dog out for a widdle, chuck the kids the remote control and pop back into bed for a bit of extra snooze time or a read of your favourite magazine.

Then, when your taste buds have woken up, your mind might turn to a hearty breakfast. Something indulgent, something a little bit decadent, something a little bit naughty. After all, we deserve to spoil ourselves sometimes.

BANANA-STUFFED FRENCH TOAST

• French breadstick (use one that’s a day or two old)
• 5 cups Coco Pops
• 3/4 cup milk
• 1/2 cup buttermilk or cream
• 5 large eggs
• 1/2 tsp vanilla extract
• 1/2 tbsp sugar
• 1/2 tbsp flour
• 1/4 tsp baking powder
• 1 pinch salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 4 firm but ripe, medium bananas, peeled and sliced thinly
• 3 tbsp packed light brown sugar
• 1/4 cup salted butter, for frying
• Maple or buttermilk syrup, for serving

Slice the breadstick into one-and-a-quarter-inch thick slices, then slice a deep pocket into the crust (nearly to the opposite end and close to both edges) at the centre of each slice and set aside.

Pour Coco Pops into a mixing bowl and crush (to about pebble-sized pieces), then set aside.

In a blender, combine milk, buttermilk, eggs, vanilla, granulated sugar, flour, baking powder, salt, cinnamon and nutmeg. Puree mixture until well-blended then pour into a shallow dish.

Place the sliced bananas into a separate mixing bowl, sprinkle with brown sugar and toss to evenly coat. Stuff the bananas into the pockets in the sliced breadstick.

Dip one side of the stuffed bread slice into the milk and egg mixture, being careful not to immerse the banana-filled centre, then flip to the opposite side to absorb the mixture.

Transfer the bread to the bowl of crushed Coco Pops and coat one side evenly then flip to coat the other side.

Heat the butter in a pan and fry the bread on both sides until golden brown.

Repeat the process with the remaining slices and serve warm with maple syrup.

NO WASH-UP EGG AND BACON ROLLS

• 4 bread rolls (soft or crusty)
• 4 slices of bacon or ham
• 4 eggs, at room temperature
• 1/2 cup shredded mozzarella cheese
• 1 tbsp fresh parsley, finely chopped (optional)

Preheat oven to 180 degrees.

Cut the tops off the bread rolls and scoop out the centre. To be neat, use a small knife to cut a round outline before scooping out the centre.

Line the inside of the bread bowl with a layer of bacon or ham. Crack in an egg and top each with two tablespoons of mozzarella cheese and a sprinkle of parsley.

Put the top back on each roll. Wrap with foil and place in oven to bake for around 10 to 15 minutes. Take a peek at 10 minutes to check them. As a general guide, 10 minutes equals very runny yolks, 15 minutes equals firm, just-cooked yolks and over 15 minutes equals very cooked yolks.

Remove from the oven, unwrap and serve immediately.

PUMPKIN FRENCH TOAST

• 3/4 cup milk
• 1/2 cup pumpkin puree
• 4 eggs
• 2 tbsp packed brown sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 9 thick slices of bread (cut for toast)
• Butter, for frying

Preheat an electric frypan to 180 degrees, or use any pan on medium high heat.

In a mixing bowl, whisk together milk, pumpkin puree, eggs, brown sugar, vanilla, cinnamon, nutmeg and ginger until well-combined. Pour into a shallow dish.

Butter the frypan and dip the bread into the egg mixture (allowing a few seconds for it to absorb the mixture), then flip to coat the opposite side. Transfer bread to the frypan and cook until golden brown on bottom, then lift, butter the frypan once more and flip the bread to the opposite side and cook until golden brown.

Serve warm with plenty of butter and maple syrup.

Check out the full feature in issue #85 February 2014 of Camper Trailer Australia magazine.