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Backpacker Magazine – Online Exclusive
Up your game with this gourmet, one-pan breakfast. Click here for a printable version of the recipe.
“I love thinking of new twists on the classic eggs Benedict,” says our Trail Chef Jennifer Bowen. In this one, provolone cheese subs for Hollandaise sauce, and kale chips help it taste fresh. “The first time I made it was on a weekend trip in Yosemite’s Vogeltang area, from ingredients I grabbed from my trail crew’s basecamp. My friends loved it.” Yours will too.