This post has been sponsored in partnership with the National Onion Association and Michigan Onion Growers. Recipe and opinion are my own.
If you haven’t read about our trip to a Michigan onion grower’s farm, make sure to check it out here. When we left the farm Bruce directed me toward a field where I could pick some onions to take with me on our trip. I happily followed his directions and we enjoyed onions as fresh as you can get on our travels.
One doesn’t have to eat boring food just because you’re cooking over a fire. It is easy to savor food with your family even around a camp fire and this campfire roasted salsa egg sandwich is just one of the delicious dishes you can enjoy.
Oftentimes when we are camping we want a hearty breakfast before setting out on the day’s adventures, but don’t want to take too much time on breakfast for fear we will waste too many hours of our day. Making egg sandwiches on the go is the perfect balance to a healthy breakfast and our eagerness to start the day.
My roasted salsa is perfect with scrambled eggs because it doesn’t have that vinegar or lime flavor but has every other flavor we so enjoy in salsa. It’s easy to whip up over the campfire and can be made and set aside then served as a spread or you can scramble the eggs right into them.
I prefer to scramble the eggs right into them because it’s a little less fussy, saving me time and dishes, and if you’ve ever washed dishes at a campsite, you know less dishes is always a winner. I admit though, that it looks so pretty when you set it aside to top the sandwiches.
You can either toast the bread with my handy little trick I show in the picture below or leave the bread untoasted. If you use my trick, be careful as the bread can stick to the top pan then fall off at the most inopportune time – landing in the fire or on the ground.
Once the sandwiches are ready I wrap them in squares of parchment paper and we are off for the day…as soon as the dishes are done, but my little secret to getting out of dishes is having someone wash as many as they can while I cook the food.
These eggs are so flavorful that even if you have to wash up the few dishes you have before eating, you can still enjoy the sandwich on the cooler side while you get on the road for your next adventure. Don’t be surprised if you have nearby campers watching to see what you’re whipping up! Those Michigan onions sure do start the morning off smelling tasty.Print
- 3–4 roma tomatoes (1/2 lb.)
- 1 medium sized onion (apprx. 1 c.)
- ½ jalapeno (with or without seeds and vein)
- 2 cloves garlic
- 1 large pinch fresh cilantro, roughly chopped
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter
- 12 eggs
- 6 English muffins or 12 slices bread
- Cheese for topping
- Cilantro for garnish
- Melt 1/2 tablespoon butter over the camp fire in a dutch oven or 12-inch frying pan.
- If toasting bread, do so now.
- When 1 side of bread is toasted, add another 1/2 tablespoon of butter to pan and flip bread, making sure to push butter around the base of the pan so each piece of bread is “buttered”.
- Finely dice onion and mince jalapeno and garlic then add to pan (after removing bread if using the same pan).
- Add salt and pepper.
- Fry until soft then add diced tomato and cilantro.
- Cook until tomatoes have a slightly roasted* look to them.
- Crack eggs into the pan then scramble, stirring frequently so you don’t scorch them.
- Once eggs are cooked through, top with cheese and cilantro or scoop spoonfuls onto the sandwiches and top with cheese and cilantro. Serve!
*Photo in body of post if you need a visual.
If halving recipe, make full roasted salsa then set ½ aside for another dish – like snacking with tortilla chips.