Easter Pie Skillet
Ham, sausage, pepperoni, and cheese folded into eggs. The filling of a Scranton Easter pie, minus the crust.
- calories
- 720
- weight
- 6 oz
- cal / oz
- 120
- protein
- 45 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 12 min
- total time
- 17 min
- water
- 180 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
- Car camping
- Basecamp
- Backpacking
- Gluten free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Whole egg powder | 6 tbsp | reconstitutes to about 6 eggs |
|---|---|---|
| Shelf-stable diced ham | 3 oz | pouched, not canned, to save weight |
| Dry-cured hot sausage | 2 oz | soppressata or a hard chorizo |
| Pepperoni stick | 2 oz | |
| Powdered whole milk | 2 tbsp | stands in for the ricotta |
| Grated parmesan | 2 tbsp | the shaker kind keeps for weeks |
| Olive oil | 1 tbsp | |
| Black pepper | 1/4 tsp | |
| Salt | a pinch | the meat is salty already, go light |
Method
- Slice the sausage and pepperoni into coins at camp. A pocket knife is enough.
- Heat the oil in the pot and fry the sausage, pepperoni, and ham for three minutes until the fat runs and the edges color.
- Off the heat, whisk the egg powder, milk powder, pepper, and salt into 180 ml of water in a mug or bag. No lumps.
- Pour the eggs over the meat. Back on the lowest flame you can hold.
- Stir slowly and constantly for five to eight minutes. Scrape the bottom or it welds on.
- Kill the heat while the eggs still look slightly wet, then stir in the parmesan and let it sit a minute.
The original is a baked pie: cured meats and ricotta suspended in egg under a crust, cut cold. Nothing about that survives a backpack. What does survive is the ratio — a lot of salty cured meat, a modest amount of egg, enough dairy to soften it. Cook that in a pot and you get the same thing without the pastry.
Dry-cured meat is the reason this works on trail: soppressata and pepperoni are shelf-stable by design, and they render enough fat to cook the eggs in. Powdered whole milk replaces the ricotta. It will not be creamy the same way, so the parmesan at the end does the work of putting salt and body back. Low heat matters more than anything else here — powdered eggs go rubbery fast.
Packing
Egg powder, milk powder, parmesan, pepper, and salt go in one bag at home. Cured meat rides in its own bag; it sweats fat in heat.
Variations
- A handful of sun-dried tomatoes or dried spinach flakes goes in with the meat.
- Skip the pepperoni and double the ham for something milder.
- Fold it into a tortilla if you want it portable and less spoon-dependent.
https://www.huntingpa.com/threads/looking-for-easter-pie-near-southeast-pa-where-to-find-meat-and-cheese-pie.5352