Scrambled eggs with green peppers and cheese on a campfire

Votes: 1

Time: 1 hour 15 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 332, total fat 13 G., saturated fats 6 G., proteins 15 G., carbohydrates 41 G., fiber 3 G., cholesterol 211 mg, sodium 716 mg, sugar 2 G.

There's no reason to deny yourself a delicious scrambled egg with bell peppers and cheese for breakfast, even if you're hiking. And the easiest way to cook it is in a potato! Prepare the potatoes at home, then fill them with the filling while you're hiking and bake them in foil right over the coals. You won't even have to clean the frying pan after making these scrambled eggs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 medium Russet-Burbank potatoes
4 large eggs
About 2 tablespoons heavy cream
Hot sauce, optional
A quarter of a red onion, diced
Half a green bell pepper, diced
60 gr. grated cheese

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, sweet pepper, cheese, potato, cream

Cooking the dish according to the recipe:

Prick the potatoes all over with a fork and microwave for 12 minutes (or bake in the oven at 350°F (175°C) for 20 minutes). Let the potatoes cool slightly until you can handle them, or use heat-resistant gloves.
Working with one potato at a time, trim off the tip (set this part aside; this is the cap of the potato), then use a small spoon to scoop out the flesh, leaving a wall just under 1 cm thick. (The remaining flesh can be used to make potato soup or mashed potatoes.)

Season the cavity with salt, then crack an egg into the center of each potato. Add 0.5 tablespoons of cream, a good pinch of salt, a pinch of black pepper, hot sauce, if using, and a quarter of the onion and pepper to the center of each potato. Quickly stir the filling (chopsticks are easiest). Top with a small mound of cheese. Cover with the cut-off lid, then wrap each potato tightly in foil.
Carefully place the potatoes on the coals. Cook, turning occasionally with long tongs or a skewer, for 20 minutes, then unwrap and check for doneness: the egg should be set. If the egg is still runny, re-wrap the potatoes and return to the heat for a few more minutes. Let cool slightly and enjoy!

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