Backpacking French Toast

• Vegetarian

• Refrigerated

  • 5 Dehydrated powdered eggs

• Condiments

  • 1/2 cup Maple syrup

• Oils & Vinegars

  • 3 tbsp Oil

• Bread & Baked Goods

  • 8 pieces Bread

• Dairy

  • 4 Pats butter

• Liquids

  • 6 2/3 tbsp Water

Found on dirtygourmet.com

Description

Ingredients

• 5 dehydrated powdered eggs
• 8 pieces of bread
• 3 tablespoons oil
• 4 pats butter
• 1/2 cup maple syrup (the good stuff, of course)
• 5 tablespoons, plus 5 teaspoons water

Directions

• Method Rehydrate eggs directly in zip-top baggie using 1 tablespoon + 1 teaspoon water per egg. Zip baggie closed and massage to fully coat powdered eggs in water. Let stand about 5 minutes, until evenly rehydrated. Add a little extra water if eggs look thick. Add a little vanilla or cream if you’d like. Heat 1 teaspoon of oil in a skillet over medium-high heat. Dip a piece of toast into the zip-top baggie until evenly coated in the egg mixture. Fry the toast in the skillet until eggs are cooked through and browned on both sides, about 3 minutes each side. Top with butter and maple syrup while still hot. Toss the eggie baggie (not into the woods). *If you have an extra pot, store finished toasts in pot until all toasts are done. Cover with a bandana to keep warm. Otherwise, make these to order.