HAM, CHEESE AND EGG SANDWICHES

Bull’s eye!

These double-layered sarmies, fried in butter, are a favourite treat after a boisterous night before around the campfire.

Ingredients

(serves 4)

8 slices fresh white bread

6 tablespoons soft butter

(yes, real butter)

4 slices gypsy ham

1 heaped cup grated cheddar

4 large eggs sriracha sauce or tomato salsa (optional) a drizzle of olive oil

Here’s how

1 Butter all 8 slices of bread, making sure to cover the whole surface (that’s about 1 tablespoon for every two slices). Turn the bread over so the buttered sides face down, then divide the ham and cheese between four of the slices. Top with the other four slices of bread, butter side on top, to form four sandwiches.

2 Heat the oil in the skottel with the flame on medium. Now fry the sandwiches until light brown and crisp. Carefully turn them over and immediately cut a round hole in each with a metal camping tumbler. Place the cut-out circles in the pan, too.

3 Divide the rest of the butter between the holes in the sandwiches and break an egg into each one. If you have a large lid at hand, cover the egg sandwiches (and the smaller circles) in the skottel to help the eggs cook quicker. Turn down the heat as low as possible and fry the bread until the undersides are golden brown and crisp, and the eggs are nicely cooked and ready. The cheese should just start oozing out.

4 Eat immediately – with or without condiments. The bread circles are great for dipping into the soft egg yolks!

Drive & Camp says Smaller eggs work better in this recipe as they cook in the time it takes the bread to brown.