Chorizo and Egg Camp Sandwich
Smoked chorizo, powdered eggs scrambled soft, and a pesto mayo, stacked on a roll.
- calories
- 780
- weight
- 8 oz
- cal / oz
- 98
- protein
- 33 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 12 min
- total time
- 17 min
- water
- 120 ml boiled
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Breakfast
- Dinner
- Canister stove
- Liquid fuel
- Grill grate
- Car camping
- Basecamp
- Canoe / raft
- Bikepacking
- Nut free
- One pot
- Grab and go
- Shelf stable
- Basic
Ingredients
| Smoked chorizo sausage | 1 large | cured and smoked, not raw; it keeps for days out of a fridge |
|---|---|---|
| Bread rolls | 2, split | a dense roll survives the pack better than a soft bun |
| Whole egg powder | 3/4 cup | stands in for 4 eggs |
| Water | 120 ml | for reconstituting the eggs |
| Mayonnaise | 4 tbsp | single-serve packets, no cooler needed |
| Basil pesto | 2 tbsp | optional; shelf-stable jar or tube |
| Sun-dried tomatoes | 6 halves | oil-packed, sliced |
| Salt and pepper | to taste |
Method
- Cut the chorizo on a slant into 6 thick coins. Put them in a dry pan over medium heat, 3 to 4 minutes a side, until the edges brown and fat pools. Move them to the roll halves.
- Lay the split rolls cut side down in that rendered fat and toast for a minute or two. Pull them out.
- Whisk the egg powder with 120 ml of water in a mug or bag until there are no dry lumps. Let it sit two minutes so the powder hydrates. Salt and pepper it.
- Drop the heat to low and pour the eggs into the same pan. Stir slowly and constantly. Take the pan off the flame while they still look slightly wet.
- Stir the mayo and pesto together and spread it on both cut faces.
- Build: eggs, sun-dried tomato, three chorizo coins per sandwich, top half on.
Two changes make this work away from a kitchen. Smoked chorizo is already cured, so it needs heat but not refrigeration, and it renders enough fat to cook everything else in the pan without carrying oil. Fresh eggs and fresh tomato both lose an argument with a pack, so whole egg powder and oil-packed sun-dried tomatoes take their place. The dried tomato is more concentrated than a raw slice, which matters here since nothing else on the sandwich is acidic.
The eggs are the only step with a way to fail. Powdered egg sets faster and tighter than fresh, so keep the flame low and pull the pan early. Rubbery scramble is a heat problem, not an ingredient problem. Everything happens in one pan in sequence: sausage, then bread, then eggs, each step using the fat left by the last.
Packing
Chorizo travels whole in its casing, in a paper bag rather than plastic so it does not sweat. Egg powder pre-measured into a zip bag. Mayo in packets. Rolls go on top of the pack or they arrive as crumbs.
Variations
- Swap pesto for chipotle powder stirred into the mayo.
- Halloumi cut in slabs and browned in the pan replaces the chorizo for a vegetarian build; add a little oil, since halloumi renders nothing.
https://www.advrider.com/chorizo-egg-breakfast-burger