Of all of the breakfasts that I make while camping this is my favorite. It provides diverse proteins and fiber to fill us up for an adventure filled day. While relatively easy to make it has a great presentation.
This makes enough for two generous portions.
Ingredients
- 4 slices whole wheat bread
- 3 TBSP of butter, divided
- 3 eggs
- ½ tsp baking soda
- 1 tomato
- 6 TBSP guacamole
- a few sprigs of parsley or cilantro
Preparation
Gather all the ingredients, a cutting board, knife, and 10″ frying pan with lid.
Heat the frying pan over medium heat then melt 1 TBSP of butter. The butter should sizzle without burning. Place the bread in the frying pan and top with thin slices of butter. When the bread has browned flip and brown the other side. Set the bread aside on a plate.
While the bread toasts, whisk the eggs with the baking soda. Baking soda adds air keeping the eggs fluffy. Wipe the frying pan then melt 1 TBSP of butter in the pan. Swirl the eggs around the pan to fully cover the pan. Turn the heat down to low and cover.
While eggs cook slice the tomato, chop the parsley, and divide the guacamole between the slices of bread and spread on each slice.
When the eggs have set, fold into a semi circle then cut into four wedges.
Layer the egg wedges atop the guacamole, the tomato atop the egg, and garnish with parsley.