Campfire Canadian Bacon, Tomato, and Egg Sandwiches
By: Sheri Wetherell
Published: Friday, May 18, 2018 - 12:51pm

Ingredients




4 English muffins, split and lightly buttered on cut sides
3 tablespoons unsalted butter, divided
8 Canadian bacon slices
6 large eggs
1⁄2 teaspoon kosher salt
1⁄4 teaspoon black pepper
1⁄4 cup mayonnaise
1 tablespoon fresh lemon juice
1⁄4 teaspoon smoked paprika
4 ripe tomato slices (from 1 medium tomato)

Preparation

1 1. Heat a camping stove to medium-high (about 375° to 400°F), or fit a grilling grate over the direct heat of glowing embers. Preheat a 10-inch cast-iron skillet on the camping stove or grilling grate 5 minutes. Place the muffin halves, buttered side down, in the skillet, and cook until lightly toasted, 3 to 4 minutes. Remove the muffins from the skillet, and set aside. Melt 1 tablespoon of the butter in the skillet; add the bacon slices, and cook until lightly browned, about 2 minutes per side. Remove the bacon slices from skillet, and set aside. Wipe the skillet clean. 2 2. Whisk together the eggs, salt, and pepper in a medium bowl until combined. Melt the remaining 2 tablespoons butter in the skillet; add the eggs, and cook, without stirring, until the eggs start to set on bottom. Continue cooking, stirring occasionally, until desired degree of doneness. 3 3. Stir together the mayonnaise, lemon juice, and smoked paprika. Place one bacon slice on the toasted side of each of four muffin halves; top evenly with cooked eggs. Top each with one tomato slice, another bacon slice, and a dollop of lemon mayonnaise. Cover with the remaining muffin halves, and serve immediately.

About

Courtesy of The Outdoor Adventure Cookbook by Coleman. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
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