If I can make this healthy, nutrient dense, filling and delicious one pan breakfast dish from the back of a camper van on the side of a road…then I reckon you’re not going to have any problems in your kitchen.
While on a road trip though the UK last spring it was cold. Especially for a solar powered Aussie. Hearty, warming and nutritious food was required. At all times. And quite frankly, porridge in the mornings was just not cutting the mustard. Not to mention I’m a huge fan of cramming as much nutrition into every meal as I possibly can. Therefore eggs and veggies seemed the obvious choice.
As well as being big on nutrition I also believe in cooking with less fuss and using what you have on hand. If you’re cooking (and living) out of a camper van “less fuss’ is enormously beneficial; less washing up, less general mess and stream lining your meals. Which means….faster entry of hot, delicious food into cold hungry tummies. A vital point let me tell you!
Not only does a camper have limited space, but also limited supplies. You need to be organised and creative with your ‘kitchen’.
Our camper was supplied with…
…one pot, one pan – neither with a lid or any non-stick capabilities, some basic utensils, a butane gas camper cooker, a chopping board, a blunt knife, a fridge (which we rarely needed to turn on), and an assortment of bowls/plates/cutlery.
We took our own…
…sharp knife (I think you’re mental if you don’t travel with your own sharp knife), a chopping board, a Tupperware container, olive oil, salt & pepper, herbs and spices and vinegar.
These were our kitchen essentials, plus we then would buy fresh fruit, veg and meat as required.
I love breakfast. Like, really really love breakfast. I also love eggs with a runny yolk. It turned out that cooking up mushrooms, tomato, spinach and onion, then cooking the eggs was a pain. Not only was it was time consuming, but the eggs would stick to the pan (possibly worse than breakfast taking a little longer!).
My solution was to cook the eggs in the veg. Everything, in the one pan. No messing about. Problem solved. Other than not having a lid for the pan….I used a chopping board. It helped trap in heat and speed up cooking, the result was a perfection!
This is my basic procedure…
- Fry up onion, capsicum, mushrooms, tomato, spinach, zucchini (any veg we had basically). You could even add some ham or bacon at this point too!
- Add seasonings (salt, pepper, any herbs or spices) and a little water and/or some lemon juice
- Cook until veggies are soft and there’s some juices going on in the pan.
- Make some holes in the veg for the eggs, add in the eggs.
- Pop your lid on and keep an eye on things until the eggs reach your preferred level of gooey-ness.
- Serve with more salt and pepper, some avocado, crusty bread or perhaps some hot sauce. Oh and another cup of tea!
All up I this would take about 15 – 20 minutes – depending on how many people you’re cooking for. Great for a week-end breakfast, or even an eggcellent lunch or dinner option. It’s also a no-brainer for using up leftover veggies. Packed with nutrition, your body will thank you for it!
And the best bit..? You can do it from the comforts and warmth of your kitchen. Or if you are a camper – give it a crack, you’ll be amazed at how quick and easy it is.