Breakfast in the Great Outdoors

Step outside your kitchen and into the fresh air, where the gentle sun creates the perfect setting for the day's most important meal. This menu invites you to enjoy breakfast al fresco, offering recipes that are not only delicious but also easy to prepare outdoors. Grab your skillet, light the fire, and transform your backyard into an open-air kitchen. Whether you're a seasoned outdoor cook or just starting, these recipes will inspire you to savor your morning meal under the open sky. Break free from the kitchen routine and create unforgettable breakfast experiences in the great outdoors.

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If cooking over fire feels intimidating, start small, with a backyard fire or grill, which will open up a world of possibilities that can elevate your cooking experience. The sizzle of ingredients over an open flame infuses them with a unique, smoky character that's hard to replicate indoors. Whether it's grilling a simple steak or roasting marshmallows for s'mores, outdoor cooking taps into your primal connection with nature and offers a chance to create memorable meals under the open sky. So, embrace the joy of outdoor cooking, trust your gut, and kindle the fire of culinary creativity beyond the boundaries of your kitchen.

[MAKE SURE TO USE UNTREATED FIREWOOD]

Spicy Fire Roasted Fried Eggs with Feta

Garlic Butter Naan

Coffee Rubbed Breakfast Steak

Sweet Potato Rosti with Goat Cheese

SPICY FIRE ROASTED FRIED EGGS WITH FETA

1 Tbsp avocado oil or olive oil

2 fresh garlic cloves, minced or pressed

1/2 tsp hot smoked paprika

1/2 tsp ground cumin

1/2 tsp dried oregano

1/4 tsp red pepper flakes

Sea salt and fresh ground pepper, to taste

1/3 cup feta cheese, crumbled

4 large eggs

1-2 tablespoons chili oil (optional)

Chopped fresh dill and parsley, for garnish

Preheat a cast-iron skillet over medium-high heat on a grill, stove, or fire. Add avocado oil or olive oil to the skillet.

Add the minced garlic, hot smoked paprika, ground cumin, dried oregano, red pepper flakes, sea salt, and fresh ground pepper to the skillet. Cook for about a minute until fragrant.

Crumble the feta cheese into the pan and drizzle with chili oil, if using. Once the feta begins melting and bubbling, crack the eggs into the skillet. Season the eggs with additional black pepper and red pepper flakes.

Cook until the egg whites are set but the yolks are still runny.

Remove the skillet from the heat and garnish with chopped fresh dill and parsley. Scoop with the Naan (recipe below).

GARLIC BUTTER NAAN

2 cups all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1/2 cup plain yogurt

1/4 cup warm water

2 Tbsp olive oil

2 cloves garlic, minced

3 Tbsp unsalted butter

Fresh cilantro, chopped for garnish

In a large mixing bowl, combine the flour, baking powder, and salt. Add the yogurt and olive oil, and gradually mix in the warm water until a soft dough forms.

Knead the dough on a lightly floured surface for about 5 minutes until smooth. Cover with a damp cloth and let it rest for 15-20 minutes. Divide the dough into 6 equal portions and roll each portion into a ball. Flatten and stretch each ball into an oval shape, about 1/4 inch thick.

Preheat a cast-iron skillet or griddle over medium-high heat on a grill or open fire. Cook each naan for 1-2 minutes on one side, then flip and cook for another 1-2 minutes until lightly charred.

In a small saucepan, melt the butter over low heat and add the minced garlic. Cook for 1-2 minutes until fragrant. Brush the garlic butter over each cooked naan.

SWEET POTATO ROSTI & GOAT CHEESE

620g sweet potato (about 2 small sweet potatoes), peeled and grated

1 medium white onion (125g), peeled and grated

2 large eggs

1/2 tsp dried red chili flakes

1/2 tbsp chopped chives, oth other chopped herbs

1 tsp sea salt, divided

1 tsp freshly ground black pepper, divided

2 tbsp plain flour

100g goat's cheese

1 tbsp olive oil, plus more for frying the rosti

In a large bowl, combine the grated sweet potato, grated onion, eggs, chili flakes, chives, half of the sea salt, half of the black pepper, and plain flour. Mix well to combine.

Heat a cast-iron skillet or griddle over the fire. Add a little olive oil to the skillet. Take a handful of the sweet potato mixture and shape it into a patty. Place it in the hot skillet and flatten it with a spatula. Repeat with the remaining mixture to make more rostis, depending on the size of your skillet.

Cook the rostis for about 4-5 minutes on each side, or until golden and crispy. Add more olive oil to the skillet as needed. While the rostis are cooking, slice the goat's cheese into rounds.

When the rostis are cooked, remove them from the skillet and place them on a serving platter. Top each rosti with a slice of goat's cheese.

COFFEE RUBBED STEAK

1 tbsp aleppo chilli flakes

2 tbsp espresso coffee grounds

1 tbsp brown sugar

1 tbsp paprika

1 tsp ground cumin

1 tsp dried oregano

1 tsp chopped garlic

2 tsp sea salt flakes

Pat the steak dry with kitchen paper, and rub 1 tbsp oil into the steak. Mix the dry rub ingredients together with a good grinding of black pepper and rub into the steak. Leave to marinate for 2 hours, removing from the fridge after 11/2 hours to come up to room temperature.