Ingredients

  • 1 Tbs butter
  • 1 Large Yellow Onion
  • As many Morels as you desire
  • 1 lb Asparagus
  • 1 lb Bacon, chopped into small squares
  • 6 Eggs
  • Salt & Pepper

Servings

4

Directions

Heat skillet over open flame or stove top, once warm toss in butter, onion and morels, stir frequently until both are starting to soften, throw in entire pound of bacon, cover, but be sure to stir frequently, once bacon is 90% cooked throw in all of the asparagus, again, cover and stir frequently, test asparagus with your spork and once you can pierce completely through with ease, throw in the eggs, stir for a few minutes until they are done, salt and pepper to taste and serve piping hot!

At home I serve it over rice, in the backcountry I'll wrap it in a tortilla or just throw it on a plate, I usually serve this on day one of a trip to eliminate the weight and bulk of the ingredients, it is a huge mood booster to have a hearty breakfast on the first morning! When horse packing I'll bring potatoes to dice up into it as well, if serving as a first night dinner I'll leave out the eggs and serve it is a side to steak or any other meat we bring. The first day is always heavy but I like to eat better in the woods than I do at home, if only for one meal!