French Toast
Vegetarian and lactose free. Gluten free option available.
A delicious sweet breakfast that is super quick to prepare at home and make on the trail. It never fails to impress!
Ingredients
Serves 1
- 1 ½ Tbsp dehydrated powdered eggs
- 2 pieces bread
- 0.5 Tbsp ghee
- 1 Tbsp maple syrup
- 1 Tbsp dried banana chips
- 1 Tbsp walnuts
- 1 Tbsp freeze dried strawberries
Method
Before hiking:
- Place individual ingredients in separate containers. Use an oil-tight container for the ghee.
When hiking:
- Rehydrate eggs in a bowl using ~1.5 Tbsp of water. Add a little extra water if eggs look thick.
- Heat the ghee in a pot over medium-high heat.
- Dip a piece of bread into the egg and flip so both sides are evenly coated.
- Fry the bread in the skillet until eggs are cooked through and browned on both sides (about 3 minutes each side).
- Top with maple syrup, dried fruit and nuts. Eat whilst hot!
Notes
Gluten-free option: This recipe can be made gluten-free by using gluten free bread.
Toppings: My favourite toppings are banana chips, freeze-dried strawberries, walnuts and maple syrup. Any type of dried fruit or nuts work well, or even adding a bit of butter.
Bread: The bread doesn’t need to be fresh, slightly stale bread works really well.
