Hobo eggs are an unfortunately named, super easy camping breakfast. You can make them at home or over a fire, & customize them to your tastes.
Whatever you may call them, it’s one of my favorite breakfasts to have when camping.
When on the road, we’re always up for easy breakfasts that can be made over a camp stove, or done up as a campfire recipe.
In its most traditional, basic form, this is a simple recipe that only has a couple ingredients - you cut a hole into a slice of bread, and cook it with an egg in the center.
Season it with some salt and pepper, and serve the round piece of bread with it, as a dipper.
I tend to like to dress up my own breakfast a bit, and an easy way to do that is just to season the butter.
My favorite way to add a bit of flavour to this is to sprinkle some smoked paprika in the butter as it’s melting, which then infuses the bread with the flavour.
You can add cheese, fry it in bacon fat, and/or top with some fresh parsley.
However you like it, it’s a great breakfast recipe on a cool morning, enjoying some fresh air by the campfire!
Campfire hobo eggs is a simple dish, using basic ingredients that are easily found in any grocery store.
While there aren’t a bunch of ingredients, I do have some notes for you:
Slice of Bread
You’re going to start your hobo eggs off with your choice of toast - and this part is what makes this recipe so adaptable for all kinds of tastes and dietary needs.
You can make this with anything from the plainest Wonder Bread, to Texas Toast, to slices from an artisan loaf.
If you need gluten free, just use whatever gluten free bread you usually like for toasting.
As I’m low carbing, I use a keto bread for mine. Carbonaut is a great option, and it’s my go to.
As long as your slice of bread is big enough to use a cookie cutter on, you’re good to go!
Here’s another way you can customize to your tastes and needs.
We go traditional and use whole eggs - 1 per slice of bread.
If you prefer egg white, go for it - I’d recommend using the white from an extra egg, to make up for the loss of volume by leaving the yolk out.
Like it extra rich? Add a second yolk.
Prefer your yolk and white combined? Whisk them together before adding them to the pan.
While salt and pepper are most traditional, with fresh parsley being added if you’re feeling fancy, I like to add additional seasonings to my hobo eggs.
IMHO, adding a bit of smoked paprika to the butter takes the whole thing to the next level.
Of course, there are different wats to go with the seasoning.
Try cumin, dried green herbs, whatever you like! It infuses the butter with flavour as it melts, then flavours your bread, as THAT cooks.
I use butter, but you can use vegetable oil, olive oil, or pan spray, if you prefer.
When using pan spray, I’ll just spray the bread directly.
While it’s not technically part of this recipe, I’d like to discuss sides.
First off, logistics - If you’re using a large skillet, you can cook entire breakfast plates in a single pan - just decide in advance on your order of operation.
For instance, when dealing with breakfast meats, I’ll brown up sausage links or start cooking some bacon *before* adding the toast to the pan.
This also has the benefit of adding flavour to the bread.
If I’m using slices of country ham, I’ll add them just after I start toasting the bread - this way, they have time to heat through and brown a bit, without overcooking or drying out.
When cooking hash browns, I’ll usually get them started a few minutes before the bread, to the point that they’re *just* starting to brown up.
Caveat: I use pre-cooked potatoes to make hash browns, see my Hash Browns Recipe for more info!
When it comes to things like onions or bell peppers, I’d sautee them till softened before adding the bread, so that the liquid that cooks off doesn’t render the toast soggy.
In that case, though, a separate pan is a good idea, if it works for your set up.
How to Make Hobo Eggs
The printable full recipe is in the recipe card at the end of this post, here is the pictorial walk through.
Use a glass, knife, biscuit cutter, or cookie cutter to cut a hole in the center of your bread slice - 2.5-3 Inches across.
Set bread slice and the little bread cutting aside.
Add the butter, allow to melt.
If you want to season the melted butter, do so as it’s melting. I like to use a bit of smoked paprika.
Place bread slice and hole of a piece of bread in the pan, allow to cook for a minute or so on each side, just enough to lightly toast it. (It’ll continue to cook in the next step!).
Allow the egg to cook for a couple of minutes, until the bottom has firmed up a bit and solidified.
Flip the whole slice - egg and all - over, allow to cook for another 20-30 seconds, to cook the remaining egg white.
Note: Cook the egg as you like them. Less time for a more runny fried egg, more if you prefer a solid yolk.
For Sunny Side Up Hobo Eggs, cook the second side of the bread to as done as you’d like it.
Flip, add the egg, season, and then cover the pan and let it cook until the egg white is fully cooked - don’t flip it!
Serve immediately, with the toasted cut-out as a dipper.
Cheesy Hobo Eggs
For cheesy hobo eggs, sprinkle shredded cheese over the bread and eggs, right after flipping it.
Cover pan with a lid, so the cheese melts as the second side of the egg cooks.
More Camping Recipes
Looking for great ideas to cook on a campfire, or in an RV? Here's a few to start with!
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- 1 Slice Bread of Choice
- 1 tablespoon Butter
- Seasoning of choice see post for details
- 1 Large Egg
- Salt and Pepper
- Fresh herbs optional. I like parsley
- Use a glass, knife, or cookie cutter to cut a hole in the center of your slice of bread - 2.5-3 inches across. Set bread slice and cutting aside.
- Heat a nonstick skillet or cast iron pan over medium heat (on a stove), or indirect heat over a camp fire. Add the butter, allow to melt.
- If you want to season the butter, do so as it’s melting. I like to use a bit of smoked paprika.
- Place bread slice and cutout in the pan, allow to cook for a minute or so on each side, just enough to lightly toast it. (It’ll continue to cook in the next step!).
- Carefully crack the egg, dropping it into the center hole in the bread. Season the egg with salt, pepper, and anything else you want.
- Allow the egg to cook for a couple of minutes, until the bottom has firmed up a bit and solidified.
- Flip the whole slice - egg and all - over, allow to cook for another 20-30 seconds, to cook the remaining egg white.
- Sprinkle with finely chopped fresh herbs if you like. Serve immediately, with the toasted cut-out as a dipper.