Photo: Thomas J. Story; Prop Styling: Joni Noe
Prep Time
5 Mins
Camp Time
30 Mins
Serves 4

The outdoor cooking experts behind the blog Dirty Gourmet,, cook their French toast in coconut oil, one of their secret weapons for backpacking because it's solid at room temperature (and so less likely to make a mess in your pack). The tropical flavor underscores the fruit topping. For best texture, add freeze-dried fruit to syrup at the last minute.

GEAR Resealable plastic bag, small bowl, spork, backpacking frying pan, backpacking stove and fuel, spatula, sheet of foil

How to Make It

Step 1


For french toast, combine egg powder, milk powder, and cinnamon in a large resealable plastic bag.

Step 2


For syrup, combine maple sugar and 6 tbsp. water in a bowl and set aside. Add 1 cup water to egg mixture in bag; seal and massage with your hands until egg is fully hydrated.

Step 3

Heat 1/2 tbsp. coconut oil in a backpacking frying pan over medium-high heat. Dip 3 English muffin halves in egg mixture, soaking briefly, then cook in coconut oil until browned, turning once, 4 to 6 minutes total. Transfer to a plate and cover with foil; repeat to cook remaining french toast.

Step 4

Just before serving, stir pineapple and strawberries into maple syrup. Serve french toast with maple syrup and fruit.

*OvaEasy egg crystals are dehydrated eggs; once mixed with water, they taste like the real thing ($5.98/2 oz.;

Peak powdered whole milk is rich enough for coffee ($17/900g;

Bring coconut oil packets, or seal oil in a small screw-on Nalgene bottle. Artisana Organics raw virgin coconut oil tastes dreamy and the packets don't leak ($23/10 packets, each about 1 oz.; natural-foods stores and

Coombs Family Farms pure organic maple sugar turns into syrup when you add water ($7.59/6 oz.; natural-foods stores and

Natierra Nature's All Foods freeze-dried pineapple and strawberries perk up French toast and trail snacks (pineapple $5.99/1.5 oz., strawberries $5.99/1.2 oz.; at natural-foods stores).

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