To continue on my cast iron theme for the month of August, I share with you another super simple and delicious recipe that is easy to make over a campfire. Like I mentioned earlier in this series, cast iron is a spectacular non stick pan if seasoned correctly. If not well seasoned, well…you get scrambled eggs with black specks in them which is what happened every time my dad tried to cook out of the cast iron for us kiddos. A well seasoned cast iron skillet will make a beautiful pan of eggs and here is the recipe to prove it.
Start your campfire when you wake up so it will be ready when you are. I usually make this on a grate above the fire, although you could put it directly in the fire with coals surrounding but not touching the pan. Put some butter or cooking spray into the pan and add some chopped veggies. My favorites: mushrooms, zucchini, red onion, minced garlic and artichoke hearts. Cook until soft and add eggs. I use 2 for every person and 1 more for the pot, beat well with a fork, add a pinch of salt and pour over the veggies. Top with halved cherry tomatoes, chopped basil and fresh mozzarella slices and cover tightly with a lid or foil. Put some coals on the top of your lid and let cook about 8-15 minutes depending on how many eggs you used. Delicious!