Egg Archives | Bush Cooking

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Country Boys Benedict

Country Boys Benedict is a combination of biscuits and gravy and eggs Benedict. Here, the traditional Southern meal of biscuits and gravy is topped with a poached egg.

By: Mark Lambert

8 People

1 hour 01:00

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Leek Tart

This Leek Tart is a great meat free option for your next camping trip. These instructions are for cooking in a pie tin, but can also be easily made in a skillet.

By: Saffron

6 People

1 hour 10 min 01:10

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Dutch Oven Brunch Pie

Brunch Pie takes advantage of the impossible quiche technique which means one mixture goes in, during the Dutch Oven baking a crust and filling is created.

By: Ken Fisher

6 People

1 hour 20 min 01:20

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Individual Pavlovas

Pavlova is a traditional dessert from Australia and New Zealand that is a large meringue like base topped with cream and fruit. It’s a light summer dessert.

By: Saffron

6 People

2 hours 30 min 02:30

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French Toast is easy to prepare over the campfire and provides a warm and filling breakfast. Bring along your favorite condiments, like maple syrup or powdered sugar, or serve the toast with freshly picked blackberries.

By: Ali

6 People

16 min 00:16

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Pasta Carbonara

Pasta Carbonara is a delightful dinner that is a balance of ease and taste. The recipe can be cooked over a camp fire or gas stove making it a camp favorite.

By: Saffron

4 People

25 min 00:25

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Pickled Quail Eggs

Pickled Game Eggs work beautifully as a garnish, they’re also delicious and satisfying all by themselves as a protein packed snack while camping or hiking.

By: Chef Case

12 People

35 min 00:35

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Huevos Rancheros

Huevos Rancheros (rancher’s eggs) is a Mexican inspired dish. There are many variations, but this is a one pot skillet version for a hearty camp breakfast.

By: Saffron

2 People

35 min 00:35

No Reviews

Grilled Breakfast Pizza

The Grilled Breakfast Pizza is the perfect way to jumpstart your tailgate party. Stuffed with eggs, potatoes, and bacon, you can’t go wrong with this filling and satisfying breakfast.

By: Brad Barrett