This one I owe to one of the early pioneers of children’s Saturday morning television programmes, Why Don’t You (switch off your television set and go do something less boring instead).  My brother and I thought we were smart beyond belief, when in response to the ‘switch off your television set’ bit we’d yell at the screen, “because if we did, we wouldn’t be able to watch Why Don’t You!”

Anyway, it was actually called eggs in a nest by the blonde kid that cooked it on the programme, but it was re-named by my uncle after I gloriously messed it up while cooking it on holiday in Greece at the age of ten (the egg stuck to the pan and I burst into tears!)

Regardless, it’s a great, quick breakfast, Ideal for camping.

Ingredients
(per person)

1 free-range egg
1 slice of bread
Olive oil
Salt and Pepper to taste

Method

1. Poke a hole, about the size of an egg yolk, in the slice of bread. 
2. Add a glug of olive oil to a non-stick frying pan (the non stick pan is really useful here as it prevents your uncle making unhelpful comments about your culinary skills and reduces tears!) and place over a moderate heat. 
3. Place the slice of bread into the pan and crack the egg into the hole in the bread.  The white will spill over, but it’s supposed to. 
4. Cook for a minute or two and then flip using a wooden spatula. 
5. Cook the other side for a minute or two and serve hot.

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Here’s a really simple dish that provides a lift to any start to the day, though for some unknown reason it seems to work better on a Sunday.

Ingredients
(serves four – one egg per person to multiply up)

4 Free-Range eggs
A Splash of double cream
Small sprig of fresh thyme
200 grammes  smoked salmon cut into strips
Salt and fresh ground black pepper to taste

Method

1. Crack the eggs into a mixing bowl or Pyrex jug, taking care not to drop any egg shell fragments into the bowl. 
2. Add a pinch of salt flakes and black pepper to taste. 
3. Beat with a fork until well mixed and add a good splash of double cream, mix again. 
4. Melt a good knob of butter in a non-stick saucepan and throw in the sprig of thyme. 
5. Keep the heat low and using a wooden spoon, turn the thyme through the butter for a minute or two to flavour the butter. 
6. Remove the thyme and pour in the eggs.  Keep on a low heat and stir the eggs as they start to cook.

You’ll have to judge how wet or dry you like your scrambled eggs, but just before they are done to your satisfaction, throw in the smoked salmon strips and stir well.  The salmon needs to go in right at the last moment, so as not to cook to a miserable grey colour.

Serve on a toasted buttered muffin or bagel

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Instant breakfast! I'd almost forgotten about this one, 'til my pal Anne suggested I resurrect it. So here it is in all its simplicity, a shining example of a hearty camp breakfast!

Ingredients

Maple syrup

Method

Crack the eggs into a jug, add a splash of milk and a pinch of flaked sea salt along with a good grind of black pepper. Whisk it with a fork and pour into a shallow bowl. Coat both sides of the sliced bread in the egg mixture. Warm a glug of olive oil in a non-stick pan and fry the eggie bread for two or three minutes on each side.

Serve hot with a dollop of maple syrup

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A hearty breakfast recipe my younger brother passed on, having been taught first hand in the highlands of Scotland by a wayward Israeli hitchhiker.  I have to say that when Will described the dish I wasn't convinced, but then I actually cooked it - so here it is!

Ingredients
1 Tin of chopped tomatoes

Method
Gently fry the chopped onion in the olive oil.  When the onion begins to take on some colour throw in the chopped garlic and the paprika, stir well and simmer gently for a couple of minutes.  Add the chopped tomatoes and turn up the heat to reduce the sauce.  When the tomato sauce has reduced by about a third, turn down the heat and crack in the eggs and cook for a further five minutes or until the eggs have turned white.  Serve with chunky bread.

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