Prep Time
5 Mins
Camp Time
30 Mins
Yield
Serves 4
Photo: Thomas J. Story; Prop Styling: Joni Noe

How to Make It

Step 1

AT HOME

For french toast, combine egg powder, milk powder, and cinnamon in a large resealable plastic bag.

Step 2

IN CAMP

For syrup, combine maple sugar and 6 tbsp. water in a bowl and set aside. Add 1 cup water to egg mixture in bag; seal and massage with your hands until egg is fully hydrated.

Step 3

Heat 1/2 tbsp. coconut oil in a backpacking frying pan over medium-high heat. Dip 3 English muffin halves in egg mixture, soaking briefly, then cook in coconut oil until browned, turning once, 4 to 6 minutes total. Transfer to a plate and cover with foil; repeat to cook remaining french toast.

Step 4

Just before serving, stir pineapple and strawberries into maple syrup. Serve french toast with maple syrup and fruit.

*OvaEasy egg crystals are dehydrated eggs; once mixed with water, they taste like the real thing ($5.98/2 oz.; nutriom.com).

Peak powdered whole milk is rich enough for coffee ($17/900g; amazon.com).

Bring coconut oil packets, or seal oil in a small screw-on Nalgene bottle. Artisana Organics raw virgin coconut oil tastes dreamy and the packets don't leak ($23/10 packets, each about 1 oz.; natural-foods stores and amazon.com).

Coombs Family Farms pure organic maple sugar turns into syrup when you add water ($7.59/6 oz.; natural-foods stores and coombsfamilyfarms.com).

Natierra Nature's All Foods freeze-dried pineapple and strawberries perk up French toast and trail snacks (pineapple $5.99/1.5 oz., strawberries $5.99/1.2 oz.; at natural-foods stores).

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