Build a steady campfire and let it burn down to glowing coals; set a cast-iron camp oven or heavy skillet with a lid in the embers to heat.
Serves 4
Ingredients
- 2 cups self-raising flour, plus extra for dusting
- 1 tsp salt
- 60g cold butter, cubed
- 3/4 cup milk, plus a splash more if needed
- 8 rashers smoky bacon
- 6 large eggs
- 1 can (400g) baked beans
- 1 small onion, finely diced
- 1 tsp smoked paprika
- 2 tbsp neutral oil
- Butter, for serving
- Salt and pepper, to taste
Instructions
- Build a steady campfire and let it burn down to glowing coals; set a cast-iron camp oven or heavy skillet with a lid in the embers to heat.
- Rub the butter into the flour and salt with your fingertips until crumbly, then stir in the milk to form a soft, shaggy dough; shape into a round, dust with flour and score a cross on top.
- Bake the damper in the lidded camp oven, with a few coals on the lid, until golden and hollow-sounding when tapped, about 25 to 30 minutes.
- While the bread bakes, lay the bacon in a hot skillet over the coals and cook until crisp; lift out and keep warm.
- In the bacon fat, soften the onion with the smoked paprika, then tip in the baked beans and simmer at the edge of the fire until thick and glossy.
- Fry the eggs in the oil on the hottest part of the griddle until the whites are set and the edges lacy.
- Tear the warm damper into hunks, slather with butter, and serve with the bacon, beans and fried eggs.
- Damper is the bushman's bread of the Australian outback, traditionally baked in the coals of a campfire by drovers and swagmen with nothing more than flour, water and a fire. Pairing it with grilled bacon, eggs and smoky beans turns that frontier staple into a proper camp breakfast - the kind that fuels a long morning on the trail and fills the campsite with the smell of woodsmoke and toasting bread.
Nutrition (estimated, per serving)
- Calories: 610 kcal
- Protein: 27g
- Fat: 32g
- Carbohydrates: 55g
- Fiber: 7g
- Sugar: 9g
- Sodium: 1180mg
No comments
Post a Comment