Tuesday, 4 March 2014

Camp Oven Bacon & Egg Pie

This recipe is a great breakfast dish, but would also make a great lunch or dinner as well.  You can also eat the leftovers cold, which are very yummy.  We cooked this pie when we were camping at Goodedulla National Park and had plenty of time to play around to cook it.  I cheated a little bit and had actually made my pastry at home and had it ready to go wrapped in some cling wrap and in a snap lock bag in the car fridge.  The pastry is very simple though, so it is easy enough to whip up whilst camping.

While I rolled out the dough and got the ingredients ready, Mat built a fire and got some hot coals ready for the camp oven.


- 125g of cold butter chopped into little pieces
- 2 cups of plain flour
- 1 egg lightly beaten
- 1/4 cup of finely grated Parmesan cheese
- 1-2 tablespoons of water

- 200g of bacon cut into strips
- 1/2 cup of grated tasty cheese
- 4 eggs

Camp oven
Cake tin

- Place flour and butter in a bowl and rub the flour into the butter with your fingertips until you get a mixture that resembles breadcrumbs, mix through the Parmesan.
- Add the egg and about half the water and mix the dough until it just comes together, adding the rest of the water if needed.  I usually use a butter knife to bring the dough together.
- Knead very lightly just until the dough is smooth, combined and forms into a ball.
- Pat out into a circle shape and wrap in cling wrap and place in the fridge for about 20-30 mins to rest (the dough can be made up to a couple of days before you need to use it, or you can double the recipe and keep half for another pie).
- Remove the dough from the fridge and roll out to the size of your cake/tart tin or you could also do it free form on a tray.  Place the rolled out dough in your tin on some glad bake to stop it sticking.
- Scatter in the bacon and the grated cheese.
- Place on a trivet in a warm camp oven, and put the lid on.  Place the oven over some hot coals (just on the bottom of the oven).
- Bake for 20-30 minutes depending on how hot your coals are, we want the pastry to be almost cooked through at this stage.
- Remove the camp oven lid and crack 4 eggs onto the top of the pie.
- Replace the camp oven lid, and put a shovel full of coals on top of the camp oven to cook the eggs.
- This takes about 5 to 10 minutes, depending on how runny you like your eggs (we like ours runny). 
- If you don't want runny eggs, you could crack the eggs in at the start of the cooking time.
- Remove from the camp oven, and cut the pie into wedges and serve.
- This pie is yummy by itself, or you can serve with some tomato sauce or tomato relish.

Camp Oven Egg & Bacon Pie

This recipe is very versatile as well, which is always great for camping.  You could use any type of meat, ham is also nice.  Some grilled onions would also go really nicely with the bacon, or may be some sliced ripe tomatoes.  You can also beat your eggs up with a little milk and pour into the pastry, like a quiche and you could add in any extra veggies you like.

Posted by Jess

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