# Springtime Camping Eggs with Bacon, Ramps, Sauerkraut and Braised Greens > Soft eggs cooked slowly in bacon fat sit over tender greens, with crisp bacon and sweet, garlicky ramps alongside. A forkful of cold sauerkraut cuts through the richness and keeps this spring camping breakfast bright. - URL: https://www.chezjk.com/recipes/springtime-camping-eggs-bacon-fat-slow-eggs-braised-greens-with-ramps-sauerkraut - Author: Jonathan Katzman - Cooked and photographed: 2024-05-05 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: gluten-free, paleo, nut-free ![Springtime Camping Eggs with Bacon, Ramps, Sauerkraut and Braised Greens](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F2110adfc913970ee.jpg) ## Crisp Bacon and Reserved Drippings Starting the bacon in a cold skillet renders its fat gradually, giving you crisp strips and flavorful drippings for the eggs. ### Ingredients - 12 slices thick-cut gluten-free bacon with no added sugar ### Instructions 1. Arrange the bacon in a cold, large skillet without overlapping; work in batches if necessary. 2. Set over medium-low heat and cook for 15–20 minutes, turning occasionally, until the fat has rendered and the strips are deeply browned with crisp edges. Lower the heat if the drippings begin to smoke. 3. Transfer the bacon to a rack or paper-lined plate. Carefully pour the drippings into a heatproof container, reserving 2 tablespoons for the eggs. ### Notes - Bacon renders in its own fat; no additional cooking fat is needed. ## Slow Scrambled Eggs in Bacon Fat Low heat and frequent folding produce moist, tender curds without cream. Measured bacon fat adds smoky richness without making the eggs greasy. ### Ingredients - 8 large eggs - 2 tablespoons reserved rendered bacon fat - to taste kosher salt and freshly ground black pepper ### Instructions 1. Whisk the eggs until the whites and yolks are completely blended. Add a small pinch of salt, accounting for the salty bacon and sauerkraut. 2. Let the bacon skillet cool before wiping out any dark residue. Add the measured bacon fat and place over low heat. 3. Pour in the eggs and cook gently, sweeping the bottom and folding with a flexible spatula every few seconds. Move the skillet off the burner briefly whenever the eggs begin setting too quickly. 4. Cook for 8–12 minutes, until soft curds hold together and no liquid egg remains, but the surface is still moist and glossy. Remove from the heat and immediately transfer to the prepared plates to stop carryover cooking. 5. Finish with black pepper and additional salt only if needed. ### Notes - For anyone at higher risk from undercooked eggs, use pasteurized eggs and cook to 160°F. ## Quick-Braised Spring Greens A short covered braise softens the greens while preserving some texture. Reducing the liquid before plating keeps the eggs from sitting in broth. ### Ingredients - 1½ pounds Swiss chard - 1 tablespoon extra-virgin olive oil - ⅓ cup water - to taste kosher salt and freshly ground black pepper ### Instructions 1. Wash the chard thoroughly. Separate the stems from the leaves, thinly slice the stems, and cut the leaves into broad ribbons. 2. Put the stems, olive oil, water and a small pinch of salt in a lidded pot. Bring to a gentle simmer, cover and cook for 4–5 minutes. 3. Add the leaves in handfuls, turning them into the steam. Cover and cook for another 5–7 minutes, until tender but not mushy. 4. Uncover and simmer briefly to evaporate excess liquid. Season lightly with salt and pepper; the sauerkraut will provide acidity at the table. ## Gently Seared Ramps Cooking the bulbs before the leaves mellows their allium bite without overcooking the delicate greens. ### Ingredients - 1 bunch ramps, about 4 ounces - 2 teaspoons ghee - 1 tablespoon water - to taste kosher salt ### Instructions 1. Trim the roots and wash away any grit. Separate the leaves from the bulbs and stems; halve any thick bulbs lengthwise. 2. Heat the ghee in a small skillet over medium heat. Add the bulbs and stems and cook for 2–3 minutes, turning occasionally, until lightly golden. 3. Add the water, cover and cook for 1–2 minutes, until the bulbs are tender. 4. Uncover, add the leaves and turn gently for about 1 minute, until just wilted. Season sparingly with salt. ### Notes - If ramps are unavailable, use small spring onions with a handful of tender spinach; cook the onions first and wilt the spinach at the end. ## Sauerkraut Cool, crunchy fermented cabbage supplies the acid that balances the bacon fat and soft eggs. ### Ingredients - 1 cup plain gluten-free sauerkraut made from cabbage and salt ### Instructions 1. Drain the sauerkraut lightly, keeping it juicy but not dripping. 2. Fluff with a fork and portion into four small mounds just before serving. ### Notes - If especially sour or salty, give it a brief rinse and drain well. ## Overall Timing / Workflow Prepare the durable components first and leave the eggs until last so they reach the table soft and hot. ### Instructions 1. 0:00 — Start rendering the bacon. Wash and cut the greens and ramps while it cooks. 2. 0:10 — Start the greens on a second burner. 3. 0:20 — Remove the bacon and reserve its fat. Finish the greens and keep them covered off heat. 4. 0:25 — Cook the ramps, drain the sauerkraut and whisk the eggs. 5. 0:30 — Cook the eggs over low heat while arranging the greens, ramps, sauerkraut and bacon on plates. Serve immediately. 6. For a single camping burner, cook the bacon, greens and ramps in sequence, keeping the vegetables covered in a separate pot; cook the eggs last. Allow about 50–60 minutes. ### Notes - Keep raw bacon and eggs at 40°F or below in a well-iced cooler until cooking. ## Plating Keeping the components partly separate preserves crisp bacon, tender eggs and the sauerkraut's fresh crunch. ### Instructions 1. Divide the drained braised greens among four shallow bowls or plates. 2. Spoon the eggs over the greens, leaving some greens visible. 3. Arrange the ramps to one side and add a mound of sauerkraut beside them. 4. Lay three bacon strips along the opposite edge of each plate and serve immediately. ## Leftover Path Separate storage keeps the fermented cabbage crisp and prevents the bacon from absorbing vegetable juices. ### Instructions 1. Refrigerate cooked leftovers in separate shallow containers within 2 hours, or within 1 hour if the outdoor temperature exceeds 90°F. Keep the sauerkraut separate. 2. Use cooked eggs, bacon and vegetables within 3–4 days. At camp, discard perishables if reliable cold storage is unavailable. 3. Reheat the greens and ramps with a splash of water. Re-crisp the bacon separately in a dry skillet. 4. Warm leftover eggs gently, covered, until they reach 165°F; they will be firmer than freshly cooked. Alternatively, reheat only the bacon and vegetables and cook fresh eggs. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.