Planning and packing food to take camping can seem a bit overwhelming. Here is a suggestion to keep the cooler light and tummies satisfied.
These Breakfast Flatbreads are nutritious and a perfect prelude to a morning hike or outdoor adventure.
The flatbreads are made using store-bought pizza dough and are simply cooked on a grill over a fire.
Breakfast Flatbreads
500 g (1 lb) store-bought whole-wheat pizza dough
125 ml (1/2 cup) extra-virgin olive oil
3 cloves garlic, crushed
1 pkg (200 g) fresh mozzarella, thinly sliced
500 ml (2 cups) fresh spinach leaves
4 large ripe tomatoes, thinly sliced
5 eggs
Salt and pepper, to taste
In a saucepan, heat oil and garlic over medium heat, about 4 minutes. Remove from heat and let sit for 10 minutes. Strain oil, discarding garlic, and let cool. (Make-ahead: Cover and keep for up to 4 days in camp cooler.)
On a lightly floured surface, divide dough into 5 equal portions. (You can use the top of a clean plastic bin or cutting board, when camping.)
Shape each portion of dough into disks approximately 1 cm (1/2 inch) thick and 18 cm (7 inches) in diameter. Put disks on a lightly oiled rimmed baking sheet. Dust top with flour and top with sheet of oiled parchment paper. (Make-ahead: Cover for up to 2 hours.)
Slide dough rounds onto outdoor grill and cook over fire. Cook each disk, one at a time, for about 30 seconds or until grill marks appear on bottom of rounds. Turn and grill on other side for about 1 minute. Transfer to clean work surface.
Brush top of each flatbread with garlic oil. Top with mozzarella slices, spinach and tomatoes. Crack 1 egg into centre of each flatbread.
Season flatbread with salt and pepper. Cover grill with greased aluminum foil and slide flatbread back onto grill and cook, tented with tin foil, until cheese is melted and egg is set, about 8 minutes. Remove from heat and let stand for 2 minutes before cutting. Continue process until all flatbreads are cooked.
Makes 5 servings.
Nutrition information per serving: 575 calories; 23 g protein; 32 g fat; 51 g carbohydrate; 4 g fibre; 580 mg sodium.
Variations: Mix and match the flatbread topping based on what your family likes. Sweet red pepper, sliced black forest ham, shredded cheddar cheese, mushrooms or salami can all be substituted for the mozzarella, spinach and tomatoes.
Source: Egg Farmers of Ontario.
