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.
This simple pesto eggs recipe combines the deeply satisfying flavours of green pesto and fried eggs with a fresh avocado and goats cheese mix. Served with a thick slice of sourdough that’s been toasted in butter, the dish can be eaten for breakfast, lunch or dinner. It’s filling, nutritious and will set you up for a day of outdoor adventure.
The recipe serves one, but it’s easily scaled up for pairs or groups of hungry campers. If you’re looking to save time and space in your kit, here are a few tips on how you can get ahead.
- Make your avocado and goat's cheese in advance (just make sure you have a cool bag if you’re going on a long walk before cooking)
- Pre-mix your salt and pepper in a small tub
- Pre-slice your bread to avoid waste (wrap it in clingfilm to prevent it from drying out)
- Measure out your pesto in a sealed container
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)
Allergens: contains nuts, gluten, milk
EQUIPMENT
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!
Giving this dish a go? We’d love to see how you get on. Tag us on socials or use the hashtag #EverydayLifeOutdoors. For more recipes like this, head over to our Campfire Dishes YouTube playlist.
