Recipe Details
A gourmet trail breakfast (or brunch) with shrimp, scrambled eggs, and hollandaise over toasted muffins—perfect for camping luxury.
Prep Time
10min
Cook Time
15min
| Characteristic | Details |
|---|---|
| Difficulty: | Fairly difficult |
| Cost: | Fairly expensive |
| Category: | Camping Breakfasts Camping Lunches |
| Seasons: | Spring Summer |
Ingredients
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For 1 Serving(s)
Shrimp
| 170 grams | Shrimp meat (1 small can) |
| 1 tsp | Lemon Juice |
| 1/4 tsp | Himalaya salt |
| 1/4 tsp | Back pepper |
Eggs
| 4 tbsp | Eggs, freeze-dried egg powder (e.g., Nutristore, equiv. 2 large eggs) |
| 6 tbsp | Water |
Hollandaise Sauce
| 2 tbsp | Ghee butter |
| 1 1/2 tbsp | McCormick Hollandaise mix (1/3 packet) |
| 1/3 cup | Water |
Assembly
| 1 | English muffin |
| 1/2 cup | Baby Arugula |
| 1 tbsp | Olive oil, drizzle |
| 1 tsp | Lemon Juice |
| 1 tsp | Dried Tarragon |
Trail Shrimp Benedict Directions
- In a small bowl, mix 1 small can (170g) drained shrimp meat with 1 tsp lemon juice, 1/4 tsp Himalayan salt, and 1/4 tsp black pepper. Set aside.
- Prepare the eggs: Mix 4 tbsp freeze-dried egg powder (e.g., Nutristore) with 6 tbsp water until smooth. Heat a small skillet over medium heat, add a drizzle of olive oil, and scramble the eggs for 3-4 minutes until set. Set aside.
- For the hollandaise: Melt 2 tbsp ghee in a small pot over low heat. Add 1/4 cup water and 1.5 tbsp McCormick Hollandaise mix (about 1/3 packet). Stir constantly over medium heat for 2-3 minutes until thickened. Remove from heat.
- Toast 1 English muffin (split into halves) in a skillet or over a camp stove for 1-2 minutes per side until crisp. Place on a plate.
- Toss 1/2 cup baby arugula with a drizzle of olive oil and a splash of lemon juice. Layer half the arugula on each muffin half.
- Heat up a pan with a tsp of water and add your shrimp to give it some heat for about 1 minute, but don't cook the shrimp. Divide it evenly over the arugula on each muffin half, making sure no water remains. Top each with half the scrambled eggs.
- Pour the warm hollandaise sauce over both halves. Garnish with a sprinkle of dried Tarragon. Serve immediately.
Recipe Notes
- If you can bring fresh eggs, substitute the freeze-dried eggs with 2 large eggs, poached to medium doneness (3-4 minutes in simmering water). Fresh farm eggs (unwashed) can stay unrefrigerated for days; supermarket eggs (washed) are safe for 2-3 hours outside a fridge.
- Pack shrimp, hollandaise mix, and dried herbs in sealed bags for lightweight travel.
- For the hollandaise, use 1/3 packet (about 1.5 tbsp) of McCormick mix to avoid excess; save the rest for another meal.
- Best suited for camping or dedicated hikers willing to carry fresh arugula and muffins for a gourmet treat.
Nutrition facts
Per Serving
| Kcal: | 450 kcal |
| Fibers (g): | 3g |
| Sodium (mg): | 1200mg |
| Carbs: | 35g |
| Sugar (g): | 4g |
| Fat: | 25g |
| Saturated fat (g): | 12g |
| Cholesterol: | 130mg |
| Proteins: | 25g |