Campfire Eggs Benedict

 Cooking time – 20 mins
Serves 4-6
Equipment – Firegrill,  Cookpot, Warmshelf (metal / glass bowl to fit over cookpot & wisk)
Fire – medium


 Great fun to try with a yummy result, especially when camping!



Hollandaise sauce

2 egg yolks

200g grams of butter (salted is fine)

2 tsp white wine vinegar

1 tsp lemon juice


 Eggs Benedict

4 poached eggs

2 or 3 muffins halved

4 or 6 slices of ham warmed


Sit the cookpot on the grill, half fill with water and bring to a simmer.
Place the butter in a metal bowl or enamel mug, place on grill to melt, when done place underneath on the warmshelf.
Put the the egg yolks in the bowl with a pinch of salt and a splash of cold water.
Whisk for a few mins then place over the barely simmering cookpot, whisking continuously until pale and thick, about 2-3 mins (don't let it get too hot, you don't want to scramble the eggs).
Remove from heat and slowly whisk in the melted butter, bit by bit until it's all incorporated and you have a creamy hollandaise. (If it gets too thick add a splash of water.)
Season with a squeeze of lemon juice a little cayenne pepper. Pop under the warm shelf for later.
For eggs Benedict
Add a tsp of vinegar to the simmering water and poach the eggs for 2-3 minutes.
Whilst the eggs are poaching, pop the ham on the warmshelf and place the muffin halves on the grill around the cookpot to toast, flipping after a minute or so. 
To serve, top each muffin half with a slice of warmed ham and a poached egg, spoon over a generous helping of hollandaise.