Below are two of our favorite Dutch Oven recipes. They are pretty basic but delicious and easy to customize. (Once upon a time, I would have considered cooking a dutch baby pancake while camping, but little mouths are rarely that patient or appreciative — maybe we’ll try it this year.) Enjoy!
Eggs in Jail with Bacon
- 8 slices thick-cut bacon
- 1 loaf thick bread, like challah or brioche (unsliced is best)
- About 4 tbsp. softened butter
- 4 large eggs
- salt and pepper
- Brown bacon in a cast-iron skillet or dutch oven, 8 to 10 minutes (depending on whether you like your bacon crispy or not). Transfer to paper towels and drape with foil to keep warm. Discard most fat from pan and wipe somewhat clean with a paper towel.
- Meanwhile, cut 4 slices of bread, each about 1 1/4 in. thick (you’ll have bread left over). Spread both sides with about 3 tbsp. butter total. Cut a hole in each slice; set centers aside.
- Put bread in skillet/oven, pressing down slightly to flatten. Put about 1/2 tsp. butter in each hole, then crack an egg into each. Sprinkle eggs with a little salt and pepper. Cook until bottom of bread is golden, about 3 minutes.
- Flip toast and eggs carefully. Sprinkle eggs with salt and pepper. Cook until underside of toast is golden and egg is done the way you like, about 3 minutes more for over medium.
- Enjoy with bacon (you can toast the centers, too, if you like, and serve with jam!)
Cheeseburger Camp Pockets (aka the less-PC name: Hobo Pockets)
- 1 lb ground beef
- 1 cu shredded cheddar cheese (~4oz)
- 1 tbsp Worcestershire sauce(optional)
- 2 medium green onions, chopped (~2 tablespoons)
- 1 tsp seasoned salt (s+p mixed together, essentially, or any burger rub you like/have handy)
For the rest of the pocket:
- heavy duty aluminum foil
- 2 medium yellow Yukon potatoes, thinly sliced
- 1 1/2 cu cut carrots
- 12 cherry tomatoes, cut in half, if desired
- 4 medium green onions, sliced (~1/4 cup)
- 1/2 tsp seasoned salt, if desired
- Heat coals. Spray half of one side of four 18×12-inch sheets of heavy-duty aluminum foil with cooking spray or wipe down with butter.
- Mix beef, cheese, Worcestershire sauce, 2 chopped onions and 1 teaspoon seasoned salt. Shape mixture into 4 patties, about 1 inch thick.
- Place potatoes on sprayed sides of foil sheets. Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with 1/2 teaspoon seasoned salt if using. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Don’t fold the foil in too close to the food–allow space on sides for circulation.
- Place packets 4 to 6 inches from the hottest coals. Heat 17 to 20 minutes or until potatoes are tender. Cut a large X across top of packet; fold back foil, place on plate (foil will be hot!) and enjoy!
We love this because it’s tasty and there’s minimal clean-up.
(And just for fun, a dutch baby recipe–we’d do this with fresh blackberries picked while camping in the Cascades!)
- 6 large eggs
- 1 cup flour
- 1 cup milk
- 1 teaspoon kosher salt
- 2 tablespoons sugar
- 1/4 cup butter
- 2 cups blackberries (or whatever your favorite berry is), divided
- Maple syrup
- Prepare a fire (see “How to Bake in a Dutch Oven,” below).
- In a large bowl, whisk eggs and flour until smooth. Then whisk in milk, salt, and sugar until blended.
- Set a 6-qt. dutch oven over a ring of coals as directed and add butter. When butter melts, stir to coat and pour in batter. Scatter 1 1/2 cups berries on top. Cover with lid and more coals as directed below. Cook until Dutch baby is puffed and deep golden all over with no liquid in the center, about 20 to 25 minutes.
- Scatter remaining 1/2 cup berries over Dutch baby. Cut into wedges and serve with syrup.
How to Bake in a Dutch Oven (from Sunset.com–the best, easiest instructions out there for cooking with a Dutch oven while camping).
All you need is a 6-qt. camp dutch oven (one with legs and a flanged lid), regular charcoal, and hot embers from a wood campfire. Be sure to have a heatproof spot like a fire ring nearby to place the oven when done cooking. or bricks set flat on an area free of flammable material; check your campground’s fire rules.
- Prepare the fire. If using a campfire: Scrape the fire to the side, level out a space the size of the dutch oven, and mound the hot embers nearby (2 to 3 qts. worth).
- Lay a bottom ring of hot coals. The area of the coals should be slightly smaller than the circumference of the dutch oven. Put the oven on top and set the lid in place.
- Lay a top ring of hot coals. Use metal tongs to arrange a single ring on top of the lid around the lip. Evenly space a few more coals across the lid. Set any extra heated fuel aside. To check the food and temperature, lift the lid occasionally.
- Tweak the temperature. To decrease heat, scrape away some fuel. To increase heat, or to cook longer than 45 minutes, add 5 or 6 new coals to both the top and the bottom of the dutch oven (touching lit ones so they’ll ignite) about every 30 minutes.