Recipe & Photos by Brianne Dela Cruz, Gather & Grow
This easy and elevated breakfast recipe was crafted to follow the Grilled Pork Belly Noodle Bowl dinner. The pre-cooked pork belly cubes fit perfectly into an egg scramble because pork belly is the same cut as bacon.
are a classic, satisfying combination.
Tip - Cooking the shiitakes in the skillet for a few minutes before cooking the eggs is a great way to get ahead of making lunch.
Whenever I camp, I always find it easiest to make lunch when I make breakfast. By doing it this way, I eliminate the work involved with fussing in the kitchen mid-day, when I’d rather be relaxing or playing.
How to Make
Vietnamese Egg Scramble
Serving: 4 | Prep Time: 5 min | Cook Time: 5 min | Total Time: 10 min
- 8 eggs
- ½ pound grilled pork belly cubes, pre-cooked
- ½ cup cilantro, roughly chopped
- 1 jalapeno, sliced
- ½ cup green onions, chopped
- Salt and pepper
- Heat 15 coals in the Fire Pit.
- While coals are heating, heat oil in a large Cast Iron Skillet over the fire. *If you are also making the paired Soy Glazed Shiitake Banh Mi Sandwiches for lunch, toss in pre-marinated shiitake mushrooms and sauté until cooked through 3-5 minutes. Then remove mushrooms from heat and set aside for lunch.
- Add leftover pork belly cubes to the skillet to warm up.
- Add eggs and left over cilantro, jalapeño, and green onions to the skillet.
- Mix to scramble eggs and combine ingredients.
- Serve with salt and pepper and Sriracha.
- Enjoy with hot coffee and the sunrise -
Brianne Dela Cruz is a master gardener, wild forager, campfire foodie, and acclaimed writer and photographer. From her home in Salt Lake City, she teaches online gardening and foraging courses for modern folks and budding naturalists as well as hosts seasonal community gatherings. Brianne's blog and online school, Gather & Grow, is a community of folks exploring the intersection between nature and personal growth by discovering ways to slow down and nourish themselves with nature.