Recipe: Backcountry Eggs Benedict

Ingredients (to serve 2) 2 whole eggs (see “Backcountry Poached Eggs” backpacker.com/trail-chef-recipe-backcountry-poached-eggs/skills/18410 for more info on packing them) about 1 tsp vinegar or lemon juice one bagel 4-6 slices of shelf-stable prosciutto or salami two slices of provolone cheese 1 cup (loosely packed, but somewhat smashed) plain salted flavored kale chips salt and pepper cooking oil (optional)

Lightly oil a small pot and add the salami or prosciutto (you can skip the oil if your pot is non-stick). Heat the pan over medium-high heat, leaving meats undisturbed until they begin to sizzle. Using chopsticks or a spatula, turn the meat once, then place the meat on a separate plate.

Using the fats rendered from your meats, pan toast each half of the bagel, one at a time, over medium-low heat. Make sure to leave a little fat for the second half of the bagel. Set both bagel halves aside with meats, and cover to retain heat.Tip: If your stove doesn’t adjust easily, hold the pan a little above the flame to keep the bagels from burning.

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.

Immediately add the kale chips to the remaining water, heating and stirring for about 30 seconds, until they are fully reconstituted and warm.

Assemble your benedicts. Spread 1/2 of the kale on each bagel half, top with a slice of provolone cheese, then the prosciutto, and finally the egg. Sprinkle with salt and pepper.”

Voila! A beautiful meal fit for royalty. Eat it while it’s hot! You can use different varieties of cheese, bagel, meat, and kale chips for endless flavor possibilities.