Bacon Egg and Avocado English Muffin

Prep Time: 20 Minutes / Cook Time: 15 Minutes

4 English Muffins

4 Eggs in shell

8 slices of thick cut bacon

4 slices of pepper jack cheese

1 whole avocado

Vegetable oil / Butter

Salt & Pepper

Home Preparation: Cook the bacon until just less than crispy, once cooled wrap in a paper towel and store in a container. (bonus, cooked bacon can be kept at room temp for a day or two without needing refrigeration). I would also recommend cutting the English muffins and putting them in a sturdy container to keep them from getting damaged. Pack the eggs in a sturdy container too.

Camp Cooking: Heat your favorite Large Cast-Iron Skillet or Griddle to medium or medium-high heat.

For this dish I prefer to do it on the camp stove.

Add vegetable oil or butter and toast the insides of the English muffins and reserve for building later.

Next heat the bacon to desired crispiness, move to the side of the skillet and keep warm.

Cut the avocado in ½ and be ready with a spoon to scoop out. (You could cut them with a knife to make spreading easier if you feel comfortable doing so but it isn’t necessary)

Now comes the fun part… crack each egg into the skillet and cook until slightly browned on the edges, it takes a little bit of nuance to get the temp just right. If this is a bit intimidating you can cook each egg one at a time. (you want the eggs to sizzle immediately upon contact with the cooking surface but not so hot that they color right away. Think 1-2 minutes on the first side) Once Colored, you need to flip them without breaking the yolk (or do, if you like a cooked yolk). Cooking on this side for about 1 minute as well.

While the eggs finish you will want to place the tops and the bottoms of the English muffins on the cook surface, exterior side down with a little oil. Next, we will put the cheese on the exposed surface of the top. Using a spoon scoop out ¼ of an avocado in small chunks and spread onto the bottom half. Now, Place two pieces of bacon on the cheese and allow to warm.  

Once the egg has cooked to desired done-ness, put the egg on the avocado half of the English muffin and put the two halves together. That sandwich is ready to serve! You can do more than one at a time, it just might get a little hectic trying to get all the pieces into place as quickly as you need to when the egg is cooking. Also, most of the assembly of the sandwich can be done on the side. I just really like a hot breakfast sandwich with all of the toppings and fixings as fresh and hot as possible.

Recommended equipment: Camp Stove, 12” skillet, turning spatula, knife, spoon, holding vessel (camp plate)