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Backpacker Magazine – Online Exclusive

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Recipe: Backcountry Eggs Benedict

Up your game with this gourmet, one-pan breakfast. Click here for a printable version of the recipe.

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Therm-a-Rest Z Lite

Poach your eggs. Add about 2 inches of water to the same pot, bring to a boil, and add a dash of vinegar. Crack the eggs into a separate bowl, carefully pour into the water, and turn heat down to a simmer. Let eggs cook for about 4 minutes. Carefully scoop each egg, tilting it gently against the side of your pan to release excess water. For full, step-by-step instructions on poaching eggs, click here.Set eggs aside and pour out most of the cooking water, leaving just enough to coat the bottom of the pan.


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READERS COMMENTS

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Karen
Jun 23, 2014

Made these for the whole family... Delicious!!! Had to leave off the kale for everyone else... picky eaters! How fun that you can do it all in one pan, plus a plate... recommend adding "keep covered and warm" after you cook each item. I used tin foil for that. BTW, I did some cutting and pasting and made my own printable to hand out the to scouts for their Cooking Merit Badge. Happy to share upon request.

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Mike
Jun 13, 2014

Fix the 'printable the recipe' link, please.
Easy. A delicious change from one-minute oatmeal. Provolone works for me! (No cans allowed in BWCA)

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Rick
May 24, 2014

There is a six ounce can of Hollandaise sauce available, at least on the West Coast, from a company called Aunt Penny's. It's the same size as a can of tomato paste, so, not exactly a back-breaker.

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JR
May 23, 2014

The only thing this recipe is missing is Hollandaise sauce, otherwise it looks great! Anyone know a backcountry Hollandaise sauce recipe?

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Karen
May 20, 2014

These look amazing. Can't wait to try them. The link to the printable version didn't work for me. Can you fix it?

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