Camp BLT with Egg and Hot Mayo
Bacon, egg, and a hot sauce mayo on toasted bread. Car camping breakfast, no cooler theatrics.
- calories
- 740
- weight
- 8 oz
- cal / oz
- 93
- protein
- 26 g
- serves
- 2, scales
- prep
- 10 min
- cook
- 12 min
- total time
- 22 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Lunch
- Campfire coals
- Canister stove
- Grill grate
- Car camping
- Basecamp
- Canoe / raft
- Nut free
- One pot
- Grab and go
- Needs a cooler
- Basic
Ingredients
| Sourdough or other sturdy bread | 4 slices | soft sandwich bread turns to paste |
|---|---|---|
| Mayonnaise | 1/4 cup | single-serve packets if you have no cooler |
| Hot sauce | a few dashes | |
| Eggs | 2 | |
| Butter | 1 tbsp | or the bacon fat already in the pan |
| Bacon | 6 slices | thick cut, or a shelf-stable precooked pouch |
| Baby arugula | 1 cup | holds up better in a pack than lettuce |
| Tomato | 1 medium | sliced at camp |
Method
- Stir the mayonnaise and hot sauce together in a mug. Do this first so the pan never waits on you.
- Lay the bacon in a dry skillet over medium heat. Cook until it stiffens, turning once, about 8 minutes. Move it to a plate.
- Pour off most of the fat but leave a slick. Add the butter if the pan looks dry.
- Crack in both eggs. Let the whites set at the edges, then cover the pan with a lid or foil for a minute so the tops cook without flipping.
- Toast the bread in the same pan, cut side down in the leftover fat, while the eggs finish.
- Build each sandwich: mayo on both slices, bacon, egg, tomato, a handful of arugula. Press it shut and eat standing up.
This is a home kitchen sandwich moved outdoors with almost nothing lost, because everything in it already cooks in one pan. The bacon renders the fat, the fat fries the eggs, and the same fat toasts the bread. Three components, one skillet, one wash-up.
Covering the pan instead of flipping is the part worth keeping. A flipped egg on an uneven camp burner breaks and runs out the back of the sandwich. Trapped steam sets the top of the yolk just enough to survive being picked up. Arugula over lettuce is a packing decision, not a flavor one — it wilts instead of shattering, and it fits in a container the size of a fist.
Packing
Bacon and eggs ride in the cooler; eggs travel best cracked into a screw-top bottle. Bread goes on top of the food bin or it arrives flat. Arugula in a rigid container, not a bag.
Variations
- No cooler: precooked bacon pouch, mayo packets, and a hard-boiled or powdered egg. The sandwich still works.
- Swap arugula for spinach if that is what the store had.
- A slice of hard cheese on the hot egg melts enough to hold the stack together.
https://www.bowlofdelicious.com/breakfast-blts-spicy-mayo-arugula