I love breakfast! But, when you’re on the road, breakfast can be a challenge. For our first RV trip (Virginia to Texas and back), we just might have taken a little too much food. We knew we had 12 days to cover and we wanted to eat out as little as possible. There had to be a few exceptions … Sonic, of course. Cherry limeade and cheddar pepper poppers call out to us. We also found some good local places along the way, including Cuz’s Drive Thru in Greeneville, TN, and the Smokehouse in Laurel, MS. Then there were meals at my folk’s place in Houston.
But, back to breakfast.
Our RV has a little table and griddle that attach to the side of the RV with an LP gas supply conveniently located. Even though the RV is level, the griddle leans forward a bit. That’s helpful for grease finding its way to the grease trap, but not so much for cooking eggs.
We had frozen bacon, so I cut a chunk off of that. We brought 2 dozen farm fresh eggs that our girls (17 hens at home) prepared for us. And sliced whole wheat bread. I learned a few years ago when Vicki and I didn’t have electricity for a few days during Hurricane Isabel that toast made on a griddle toasted with bacon grease is AMAZing.
If you’ve read anything in my posts, I hope you’ve heard the encouragement to be curious and to experiment with your food. You may find ways of cooking or combinations of food that you never knew about before. And it really doesn’t matter if anyone else likes it or even understands it … if you, your family, and anyone else you’re cooking for like it, nothing else matters.
Bacon on first. It was frozen, so it needed a little more time. Plus, I wanted the bacon fat for the eggs. Mmmmm. As you can see from the picture below, the eggs ran a bit before they started to cook because of the uneven griddle. I added a little salt and pepper to cook with the eggs. I like how the bacon fat makes the bottom and edges of the egg just a little bit crispy.
Cook temperature is a big factor here. I cooked the bacon at medium high, but then lowered the heat a bit for the eggs. On my electric stove at home, I set it to 3 or 3.5.
Once the bacon and eggs were done, I removed and plated them. They didn’t need any additional salt or pepper because I added that when they started cooking and the bacon fat gave a little saltiness. Some bacon fat was still available on the griddle, so I used that to make the toast.
With food plated and the griddle off, Vicki and I sat down in our camping rocking chairs with fresh coffee to enjoy the morning.
Epicurious Lutheran 