Vernon WadeThere are lots of cooks out there who actually know what they are doing. I pretty much taught myself to cook, out of necessity. I haven’t a clue most of the time, but I do love to eat. 

I have made everything posted here. If I can do it, you certainly can. Someday, if there is enough interest, I will gather all these recipes into a cookbook. In the meantime, in the spirit of dashes, dollops and three-fingered pinches, I present them here for you to try. Let me know what you think.

Amy found a recipe for roast pepper and eggs in Backpacker Magazine. I think the original recipe called for doing all the prep at home, but since we were car camping, Amy did it in camp. It was simple and made a wonderful breakfast.

Ingredients:

  • Yellow or Red Bell Pepper
  • 2 eggs
  • 1 slice of bacon, cooked and diced
  • 1 two slices of cheese torn into strips. We used Swiss and Cheddar

Cut the top off the pepper, as if you were making a jack ‘o lantern. Scoop the seeds out of the pepper.  Place half the cheese into the bottom of the pepper. Crack two eggs into the pepper and scramble with a fork. Stir in diced bacon. Top with the rest of the cheese and replace the top of the pepper. Wrap in foil, twisting extra foil into a handle. Place on coals and cook until eggs are set, turning occasionally to ensure even cooking. 20-40 minutes.