Bacon-and-egg jaffles

By Richard and Glenda Jukes | Published 1 July 2010

You’ll get that Saturday morning farmers’ market feeling even if you’re alone in the campsite.

Readers Richard and Glenda Jukes swear that this is the best camp breakfast ever. 

You need
• butter
• bacon
• sliced bread
• eggs
• salt and black pepper

Here’s how
1. Into the frying pan… Melt a little butter in a pan and fry the bacon until it’s cooked. Remove it from the pan and put it on kitchen paper to absorb the grease.
2. Make a sarmie. Butter the bread slices on one side only. Place one slice of bread with the buttered side down in a jaffle iron. Top the slice with a strip of bacon, then carefully break an egg on top of the bacon and season with salt and black pepper. Add a little chopped chilli if you prefer. Put the second slice of bread on top with the buttered side out and close the jaffle iron.
3. Hot stuff. Braai the jaffle over medium-hot coals or on a gas stove until the bread is golden brown on both sides. If you use medium heat, the egg should be done when the bread is just right.
4. Get creative. You can also add banana to the filling. Or tomato slices… or cheese… or anything else that takes your fancy.

Other recipes to try out:
Camp Pizza
Breakfast potjie

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