A Sunday brunch classic will be really tasty on the trail. Egg powder and freeze dried fruit make this possible with only a little bit of fuss. Croissants carry well on the trail and so what if they get a little crushed. They’ll still make great French toast.
1 croissant for each person in the group
1 tablespoon egg powder for each croissant plus one additional tablespoon for every three servings.
1 oz. maple syrup for each serving (in small plastic bottle)
equivalent of 1 pat of butter for each serving (in plastic bag or jar)
Freeze dried mixed berries (1 bag for every 3 people)
Powder sugar in sandwich bag
Instructions at home:
Put egg powder in sealable gallon sized plastic bag
Pack with all other ingredients
Instructions at camp:
- Use canister or white gas stove that has adjustable flame.
- Add hot water up to top of fruit package and let sit while you make the French toast.
- Add 3 tablespoons water for every 1 tablespoon egg powder to the plastic bag. Swish or stir to thoroughly mix.
- Slice or tear croissant to open it up “butterfly-style” so the two halves are still joined on one side.
- Add croissant one at a time into egg mixture
- Add 1 pat butter into skillet-type pan on medium-low flame
- When butter melts add croissant. Cook 1-2 minutes then turn over and cook other side. Cook until egg mixture is done and no longer wet.
- Repeat until all pieces are done.
- Serve on individual plates with fruit and syrup. Dust with powdered sugar.
This dish is good served with bacon. Use the shelf-stable variety available at many grocery stores.
Put plastic bags with other recycling materials to rinse and take to recycling facility at home.