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PREP TIME: 30 MIN | COOK TIME:30 MIN | SERVES: 4

Last fall, at deer camp, my main hunting partner decided to spearhead a breakfast for the three of us staying at the cabin. When it comes to food, he’s a simple guy and gets straight to the point. At times, it’s the polar opposite of how I approach a meal. Still, it was delightful.

I learned a few things from that amazing sandwich. A great English muffin is probably my favorite bread for breakfast. It holds up well against any amount of sauce and drips once toasted. Here in Kansas City, we have locally made ones that are super thick and uncut.

Recipe: Missouri Hot Roast Dip

This got me thinking about a process to pre-cook certain parts of the recipe and make assembling a sandwich even easier.

I remembered an egg sandwich I had that was cooked with a steamed custardy egg, which is pretty typical in the East. The upside of cooking eggs that way is you mix them up, toss them in a cake pan and bake that while you get to all the other parts. Plus, they freeze well in portions for thawing later in an oven. This makes for a great premade food.

In the fall, or most seasons, really, I love maple with breakfast meats. So, I added maple syrup directly into the ¼-lb. sausage patty to push it further into the breakfast genre. It led to this recipe: venison breakfast burgers. The best part? All can be precooked for a great camp meal.

Recipe: Date Night Venison Steak

RECIPE INGREDIENTS

• Venison sausage patty (I used on-hand tube sausages)
• Steamed thick egg (Japanese technique with scallions)
• Sliced cheese
• Farm-to-market English muffin
• 2 links breakfast sausage
• 8 eggs (1:2 ration water-to-egg ratio)
• Maple syrup
• Warm water
• Salt
• Scallions
• Mayo
• English muffin

DETAILED STEPS

• Whisk egg, water, and salt in a bowl.
• Pour into greased baking pan over chopped scallions green.
• Put into sheet tray with water in it to steam in the oven.
• Steam for 30 minutes or until it hits 165 for a fully set custard.
• Put sausage into a pan to bake in a thin layer.
• Toast English muffin(s).
• Cook sausage patties.
• Cut egg into squares.
• Put on muffin with mayo and add slice of cheese.
• Bake until the cheese melts.

If prepping for a camp meal, cook eggs in advance. Over fire, heat up a Dutch oven, and cook sausage patties. Pour out most oil and toast muffins in fat. Assemble sandwich and slow melt the cheese with covered Dutch oven to properly heat egg. Enjoy!