All-In-One Breakfast
Thanks very much to Winifred McGee, a GS Cadette Troop 1957 Leader and Trainer from Hemlock GSC, Hershey PA. She submitted this great breakfast idea to the WAGGGS-L Mailing List. Winifred later wrote to me:
"This is a great recipe that allows everyone to cook their own breakfast (if you have enough stoves) and be "captain of their own fate." The nice thing is that everything is cooked (and is warm) at the same time. I learned this from my own Junior Leader, Mrs. Truman Gibson of Freedom Valley GSC years ago...and my Cadettes still enjoy doing all-in-ones today..."
Method of Cooking: Tin Can Stove or Skillet
Serves: 1
Non-food Items Needed:
Cooking instructions: Place two pieces of bacon on cooking surface, folded so that none hangs over the side. While first side is cooking, tear a round, 1 1/2 inch hole in the center of the bread. Flip the bacon over, and place the bread "doughnut" on top of bacon. Crack egg into the center hole. Cook till bacon is done (you may lift the edges of the bread slightly to check). You may butter the top surface of the bread a little while bacon is finishing cooking. Turn the whole thing over, and continue to cook till egg is done (test by poking through the bacon with your fork). Carefully transfer the all-in-one to your plate. You may eat it while making another...or just toasting more toast on your tin can stove. You may also butter both sides of the "hole" and toast it as you eat the all-in-one, or just pop it in your mouth "raw."
NOTE: Please remember that tin can stoves get quite hot quickly, and take a while to cool off. Also have the girls take care walking around the cooking area, as I have seen flames shoot out of the side air hole!