Campfire Breakfast Croissants With Fresh Herbed Mayo

Serves: 6 Prep time: 30 Cook Time: 8-10 mins Total Time: 40 mins

Ingredients

6 croissants

8 eggs

1/4 cup water

300g of cooked bacon or ham

12 slices of cheese

1 bunch of fresh spinach

1.5 cup mayo

1/2 cup fresh chopped parsley, chives & rosemary

Directions

In a small bowl mix your mayo and diced herbs and set aside. In another bowl crack eggs and whisk with a 1/4 cup of water until you see bubbles forming. Heat & grease a frying pan on med heat and cook eggs (scrambled style)

Cut your croissants open and spread herbed mayo on both sides of the croissants. add a slice of cheese to both sides, then add egg and spinach.

Wrap each croissant separately in tin foil and keep cool until ready to heat. Heat in foil for 8-10 mins. Enjoy!

Notes:

Herb mixture can be a different variety I just used what I was growing outside.

When cooking on the campfire do not place over direct flame.

Can also be heated on BBQ low-med heat.

I like to bring two types with me camping and my favorite are Maple Whiskey ham with Monterey Jack cheese & Johnston’s Bacon with cheddar cheese!

Why do I use water in my eggs? Because it makes them very airy and fluffy!

Recipe Author/Source

Recipe Haley Crofton-Sleigh Photos property of Hofstede’s Country Barn