Ingredients

• 1 rounded teaspoon salted butter, plus more if needed  

• 2 generous slices levain-style bread 

• Thick slices of Bulgarian feta cheese or Queso Fresco to cover each slice of bread

• 2 rounded tablespoons pesto 

• 2 ripe garden tomatoes 

• 2 eggs 

Method 

• Melt butter over low heat in a large, nonstick frying pan. 

• Place bread in the pan and begin toasting. When toasted on one side, turn the bread to toast the other side. 

• Keeping the bread in the pan, spread 1 tablespoon pesto on each slice of bread. 

• Add cheese slices on each slice. 

• Cover frying pan with foil until the cheese is slightly melted. 

• Remove the toast to a pan and cover with the same foil to keep warm.

• If needed, add a bit more salted butter and crack the eggs into the pan.

• Cook until whites are opaque, then flip the eggs for an over-easy presentation.

• Serve the layered toast with the eggs and enjoy. 

Pesto 

Best to make at home prior to leaving for your campsite. Pesto stores well at room temperature.) 

Makes 1 cup 

Ingredients

• 1 cup pine nuts or walnuts 

• ¼ cup good quality olive oil

• 2 generous bunches basil leaves, about 1 ½ cups (remove the stems, as they are bitter)

• 1 large clove garlic, pressed

• Kosher salt to taste

Method

• Blend the first 4 ingredients in a food processor or blender. 

• Add a scant teaspoon of kosher salt and taste, adding more if necessary. 

• Blend again until the pesto is very smooth.