My memories of the camping vacations of my childhood are blurry, but there is one tradition I can never forget: bagel eggs. Bagel eggs are nothing fancy—just half a bagel with an egg fried in its centre. I’ll never be able to enjoy them without thinking of the smoky scent of a campfire and the birds chirping in the distance. Often the memories of adventuring are as much about the food you ate as the places you visited.
SERVES 2 AS A MAIN
2 Tbsp unsalted butter
2 sprigs rosemary
Peel from 1/2 lemon
1 bagel with a hole the size of an egg, split (see headnote)
Fine sea salt and freshly ground black pepper
PREP TIP: Unless your bagels have extra-big holes in the center, you may need to cut the hole slightly larger so the egg doesn’t spill over the top. To determine if the whole is large enough, put the uncracked egg in the center to make sure it fits completely.
ONE: Prepare a campfire for medium heat (see page 167). Put a cast-iron saucepan on the grill rack or set up a tripod over the fire.
TWO: In the saucepan, combine the butter, rosemary, and lemon peel and cook until the butter melts and sizzles. Add the bagel halves, cut-sides down, and crack an egg into the center of each one. Cook until the bottom starts to brown, about 3 minutes. Check the bagel often to keep it from burning. Flip and cook until the egg has completely set, 2 to 3 minutes.
THREE: Remove from the campfire, discard the rosemary and lemon peel, and season with salt and pepper. Serve immediately.
This recipe is an excerpt from Vegetarian Heartland, by Shelly Westernhausen, a celebration of life’s adventures in every season. Shelley is a food stylist, photographer and recipe developer who also writes and creates at Vegetarian ‘Ventures.
Recipes Copyright © 2017 Shelly Westerhausen, Photography copyright © 2017 Shelly Westerhausen. Excerpted by permission of Chronicle Books. All rights reserved.