Poached egg and avocado toast on sourdough bread cooked over a campfire with Wolf and Grizzly's Fire Set and Abeego Variety Wraps
Photographer: Teddy Cosco

 

Our quest to elevate campfire cooking gains new heights with this recipe from Cast & Iron. Meals don’t have to be quick and plain just because you're outdoors. Cast & Iron recently took Wolf and Grizzly’s Campfire Trio and Abeego Food Wraps into the mountains of British Columbia to show just what you can create in the backcountry. 

 


PREP TIME: 10 minutes

TOTAL TIME: 15 minutes

SERVINGS: 3

 

TOOLS: 

  • Source of heat (fire or camp stove)

  • Pot for poaching eggs

  • Spoon - ideally slotted

  • Sharp knife and a surface for cutting

  • Abeego Variety Wrap Set - to store any leftover ingredients like avocado, herbs, and bread

  • Firestarters - The Wolf and Grizzly Fire Set and Abeego Firestarters are the perfect duo to get sparks flying

 

INGREDIENTS:

Produce:

  • 3 avocados

  • Lime Juice

  • Garlic

  • Cilantro

  • Daikon radish shoots

Bakery:

  • Loaf of sourdough, or bread of your choice 

Dairy:

  • 3 eggs

  • Feta

Garnishes:

  • Sea salt

  • Black pepper

  • Chili flakes 

 

Step 1: Reach for your Abeego reusable food wrap and wrap your fresh foods up for safekeeping. Delicate herbs, halved avocados, and loaves of bread - Abeego’s got you. 

 

Step 2: Pack the goods in your cooler/backpack. Hiking to and from camp? Both Wolf and Grizzly and Abeego gear are plastic-free, lightweight, and portable.

 

Step 3: Once you've checked your local campfire regulations, create your fire pit kindling in a fire-safe area and strike your Wolf & Grizzly Fire Set to get the flames going (Cast & Iron also used the Wolf & Grizzly Fire Safe & Grill to fully kit out their camp kitchen - goodbye cumbersome camping stoves!). Place a pot of water on a grate over the fire (a moka pot full of hot water for camp coffee doesn’t hurt either!)

 

Step 4: Unwrap your still-fresh-and-tasty food from Abeego as you cook.

 

Step 5: Scoop three ripe avocados into a small bowl, roughly mashing with a spoon. Grate a few cloves of garlic, zest a lime into the avocado with a microplane, squeeze a lime’s worth of juice over the mixture, season to taste with salt and pepper, and set aside.

 

Step 6: Grab a slice of bread (or two, or three) and place on the grate so the flames lightly char the slices. Flip with tongs. Once both sides have some color, set aside.

 

Step 7: While a sunny side or fried egg might be the usual go-to for placing atop the mashed avocado, Cast & Iron’s favorite cooking method is to poach the eggs - gently create a vortex in the boiling water by swirling with a spoon. Crack the large eggs into the swirling water, being careful not to overcrowd the pot. Wait for six minutes (or to your desired softness/hardness) before removing with a slotted spoon.

 

Step 8: To plate, slather a healthy portion of the smashed avocado mixture onto the toasted bread, lay the poached egg in the middle, and top with feta, cilantro, daikon shoots, sea salt, pepper, and a healthy sprinkling of chili flakes.

 

Produce on a cutting board with Wolf and Grizzly's Fire Set and Abeego Food Wraps
 Photographer: Teddy Cosco

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