Canadian Bacon Egg Campfire Stacks
January 16, 2018 08:53 PM
OH Coleman Cookbook photographer: Jennifer Causey; food stylist: Catherine Crowell Steele; prop stylist: Paige Hicks
Canadian bacon egg campfire stacks
20 min
20 min

4 English muffins, split and lightly buttered on cut sides

3 tablespoons unsalted butter, divided

8 Canadian bacon slices

6 large eggs

½ teaspoon kosher salt

¼ teaspoon black pepper

¼ cup mayonnaise

1 tablespoon fresh lemon juice

¼ teaspoon smoked paprika

4 ripe tomato slices (from 1 medium tomato)

Heat a camping stove to medium- high (about 375° to 400°F), or fit a grilling grate over the direct heat of the embers. Preheat a 10-inch cast-iron skillet on the camping stove or grilling grate 5 minutes. Place the muffin halves, buttered side down, in the skillet, and cook until lightly toasted, 3 to 4 minutes. Remove the muffins from the skillet, and set aside. Melt 1 tablespoon of the butter in the skillet; add the bacon slices, and cook until lightly browned, about 2 minutes per side. Remove the bacon slices form skillet, and set aside. Wipe the skillet clean.

Whisk together eggs, salt, and pepper in a medium bowl until combined. Melt the remaining 2 tablespoons butter in the skillet; add the eggs, and cook, without stirring, until the eggs start to set on bottom. Continue cooking, stirring occasionally, until desired degree of doneness.

Stir together the mayonnaise, lemon juice, and smoked paprika. Place one bacon slice on the toasted side of each of four muffin halves; top evenly with cooked eggs. Top each with one tomato slice, another bacon slice, and a dollop of lemon mayonnaise. Cover with the remaining muffin halves, and serve immediately.