Breakfast this morning at Wench Creek Campground in Eldorado National Forest was scrambled eggs with maple sausage links and toasted sourdough bread.
When scrambling eggs over a campfire, first prepare the rest of the meal. The eggs will cook quickly. You want to eat once the eggs are ready.
For a single portion, crack three large eggs into a bowl. Flavor with one or two tablespoons milk, half-and-half or cream, plus salt and pepper. Whisk until blended.
Stoke the fire under the skillet when you remove the sausage and toast from the skillet. When hot, grab the skillet handle with gloved hand, lift away from the fire and add one or two pats of butter to the skillet.
Don't be afraid. The butter is going to sizzle, spit and complain. Move the skillet side-to-side to evenly coat the bottom of the skillet with melted butter.
Pour the whipped eggs into the skillet. Let them absorb heat from the skillet for a few moments.
Then with a fork, scramble the eggs. Quickly move the eggs curds into the center of the skillet as they form.
The eggs will be done in a minute or two. Don't forget the old cook's adage: Eggs that are done in the skillet are overcooked on the plate.
Don't cook the eggs beyond the soft stage. Leave them a bit runny. Carryover cooking will finish the eggs.
Wonderful scrambled eggs, soft and creamy, and a bit discolored from the sausage, will wake your palette in the morning air.
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