Test Kitchen

Fire Pit Breakfast / Deconstructed Breakfast Sandwich

Manufacturers of fire pits saw a 100 to 300 precent in sales during the lock-down period of Covid when outdoor activities were recommended as an essential battle against the spread of this virus.

We started to “campfire” meals with some big hits and a few heavily burnt disasters. For the most part the food comes out the same, but it just adds some fun to a weekend morning now that the temperatures have dropped. Here are some ideas and suggestions for a skillet breakfast that will serve two people.


  • 4 strips of thickly sliced bacon from your butcher
  • 2 extra large eggs
  • 2 English muffins toasted
  • 1 cup sliced button mushrooms
  • 1 sprig fresh thyme
  • 3 sprigs fresh thyme
  • 1/2 teaspoon Maldon sea salt
  • Freshly ground black pepper to taste
  • 2-3 tablespoons freshly grated sharp cheddar cheese
  • 1 pinch red pepper flakes
  • Extra virgin olive oil

Making It

  • Start your fire and either build your like like Lincoln Logs so you have a flat surface to rest a pan or perhaps you bought a fire pit with grilling accessories so if you did use them
  • Set your oven to 400 degrees and line a baking sheet with tin-foil, place the bacon on one side and the mushrooms on the other. Toss the mushrooms with a drizzle of olive oil. Bake on the middle wrack for ten minutes
  • While the fire is still rolling hot, drizzle olive oil on a skillet, add the mushrooms and herbs, place on even fire logs until they start to sizzle. Add the bacon on one side then when you see the bacon start to sizzle add the eggs. This will be quick as the whites will cook quickly leaving the yokes runny for your delicious sandwich
  • Remove the skilled from the fire and set on a protected table, season with chives, salt, pepper, red pepper flakes. Stack on the English muffins and top with the cheese. Serve hot

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