Recently friends asked me to join them at Lassen Volcanic NP for a few days of camping. How could I say no. Lassen is one of my favorite places to camp and this time we would be at Summit Lake.
The fruit, this time, was white nectarines and blueberries sauteed in a little butter then poached for just a little while in maple syrup.
The french toast was made by soaking a piece of whole grain, seeded bread in a mixture of one egg beaten with one-half egg shell of milk until the mixture is absorbed into the toast, then cooking it in a little olive oil and butter until it browns on each side. To test for doneness touch it with your finger, if it springs back, its done.
To serve pour the fruit and syrup mixture over the toast. Another tasty addition is to add a dollop of Greek yogurt and light sprinkling of cinnamon to the top of the fruit.
Another idea I have tried when cooking french toast at home is to use a Belgian style waffle maker. The toast cooks quicker and the holes contain the syrup. Actually I have grown to prefer french toast cooked this way. But, when camping a cook stove and a frying pan works just fine. Throw in some gorgeous scenery and you have the perfect camp breakfast.