After far too long Simon and I made it back to the woods for two nights of winter camping at Maple Leaf Lake in Algonquin Park.  This was our third winter camping trip and once again we wished we could have stayed longer.  We had some wonderful fires and walks on icy lakes.  We came back refreshed and even a little tanned.  It just goes to show that you don’t need to fly south to have a vacation in winter!

Winter camping presents its own set of challenges, but one of the benefits is that you can bring a variety of foods that you normally couldn’t in summer.  In the end everything stays frozen.  In the coming weeks, I’ll post some special winter camping recipes, but first I wanted to share a camp recipe that is good in both summer and winter.  It is one of our favourites and we take it a long on every trip.

The key to preparing your food for camping is to pack everything you need for each meal in ziplock bags.  Never ever bring food in all its original packaging.  You want to save as much space and weight as possible so bringing only what you need is essential.  I pack each breakfast and supper in a ziplock bag and mark how much water is need and other instructions on the outside.

This recipe is for a breakfast omelet and it is the perfect filling fuel for a day in the woods.  Believe it or not eggs can be easily brought in with you.  In summer, I try to eat the eggs on the first breakfast so they don’t go bad, but eggs do keep quite well. Here are the instructions for your own special eggy breaky in the backcountry.

Backcountry Breakfast Omelet (breakfast for one, multiply as needed)

  • 1 freezer ziplock bag
  • three eggs
  • add ins: bacon bits, grated parmesan cheese, chopped green onions, salt and pepper

At home:

Break your eggs into the ziplock bag (1 bag per person).  Dump in your add-ins.  Push all the air out of the bag and seal.  If you are more than one, group the egg bags in one larger ziplock bag for added protection and ease of storage.

At Camp:

Bring a large pot of water to a boil on either a camp fire or your camp stove.  Put the individual egg bags in the water.  Don’t worry, the ziplock bag won’t melt.  Let the bags sit in the hot water for several minutes.

Every once in a while pull them out and push on them a bit to allow any raw egg to spill out above the cooked exterior.  This will reduce the cooking time.  Once the eggs are cooked, dump them into your bowl and enjoy the tasty omelet with a cup of coffee or tea.

This meal comes together very quickly and has very minimal clean up.  It makes a perfect meal choice for a long day of hiking when you need to pack up quick!