Breakfast Hobo Packs With Polenta, Prosciutto, And Cherry Tomatoes
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
52
Spice
59
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Cut 12 (12x16") pieces of heavy-duty foil
2
Layer 2 pieces of foil on top of each other to create 6 stacks
3
Line top pieces of foil with parchment paper cut to the same size
4
Toss polenta, tomatoes, prosciutto, oil, salt, and pepper in a large bowl
5
Divide mixture among prepared packs, arranging in the center of each piece of parchment
6
Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed
7
Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal
8
Let coals burn until covered with ash and glowing red with no black remaining
9
Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes
10
Carefully remove 1 pack from heat and check if ingredients are steaming hot
11
If necessary, return pack to coals and continue to cook, 5–10 minutes more
12
Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam)
13
Crack 1 egg into the center of each pack and season with salt and pepper
14
Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4–5 minutes
15
Carefully remove packs from coals, open, and sprinkle evenly with Parmesan and basil, if using
16
Serve immediately
17
Cut 12 (12x16") pieces of heavy-duty foil
18
Layer 2 pieces of foil on top of each other to create 6 stacks
19
Line top pieces of foil with parchment paper cut to the same size
20
Toss polenta, tomatoes, prosciutto, oil, salt, and pepper in a large bowl
21
Divide mixture among prepared packs, arranging in the center of each piece of parchment
22
Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed
23
Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal
24
Let coals burn until covered with ash and glowing red with no black remaining
25
Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes
26
Carefully remove 1 pack from heat and check if ingredients are steaming hot
27
If necessary, return pack to coals and continue to cook, 5–10 minutes more
28
Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam)
29
Crack 1 egg into the center of each pack and season with salt and pepper
30
Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4–5 minutes
31
Carefully remove packs from coals, open, and sprinkle evenly with Parmesan and basil, if using
32
Serve immediately
33
Do Ahead Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month
34
Packs can be assembled and chilled for up to 2 days or frozen for up to 1 month