Harrison Ward, better known as Fell Foodie, is an outdoor cook, hiker and wellbeing advocate who is inspiring outdoor adventurers to ditch their clingfilmed sandwiches and create delicious meals on the hill. Using basic OEX cookware, he’s teamed up with Blacks to give you some inspiration for your next hiking or camping meal. Here’s his pesto eggs with avocado and goats cheese toast.

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INGREDIENTS (serves one, but can be easily doubled)
2 tbsp green pesto
2 eggs
Half an avocado
90g goats cheese
Small knob of butter
1 slice of sourdough bread
Salt and pepper
1 tsp extra virgin olive oil (optional)

EQUIPMENT
Camping stove with gas
Camping frying pan
Small bowl
Knife
Spatula
Cutlery
Plate

INSTRUCTIONS
1) Finely chop the avocado and goats cheese and combine in a bowl before seasoning to taste with salt and pepper. Pre-mix your salt and pepper in a small container to save on space in your kit.

2) Light your OEX camping stove and heat up your frying pan before adding a knob of butter. Once melted, add your bread (we recommend sourdough) and fry until it’s golden and crispy.

3) Remove the bread and add the pesto to the pan (don’t worry about cleaning or removing the butter, as it will add flavour). Fry for a few seconds until fragrant.

4) Crack your eggs into the pan with the pesto and fry them, sunny side up, until cooked through.

5) Time to plate up – add your bread, avocado and goats cheese mix to a plate before topping with the pesto eggs. Give them a final season with your salt and pepper mix.

6) Add some olive oil if you’d like to and tuck in!

Read the full blog post here: [ Ссылка ]

#CookingOutdoors #PestoEggs #CampingFood #FellCooking #Brunch #SundayBrunch

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