Eggs Benedict and “dirtbag” don’t usually go in the same sentence, hollandaise being a rarefied French sauce and all. But this recipe takes a brunch staple and turns it into a backcountry kitchen option. It’s only 9 ingredients that together weigh about two pounds. Not bad. Preparation time is about 20 minutes, and voila, a little camp-making luxury.
Recipe/photos, courtesy Chef Corso and MONTYBOCA.
English Muffins: 2-4 Egg Powder: 4 Tbsp Water: 6 oz Ham: 8-12 oz Hollandaise Sauce Package Oil: 1/3 cup Salt: 1/2 tsp Lemon Green Onions: 1/2 bunch
Moisten eggs with water. Mix, reserve Hydrate hollandaise packet with water, oil, lemon wedge, salt; reserve Slice the muffins Chop the ham Put the burner on medium heat Add oil to the pan and toast the muffins; reserve Add 1 tbsp oil and ham, cook 2-3 min while stirring Add egg mixture, cook 1-2 min while stirring Push the mixture to the side of the pan. Add hollandaise mixture to same pan. Cook 1-2 minutes until thick; pipe Collect, eat!