We recently got back from a big adventure traveling the back roads, camping, hoteling, and doing the National Parks in southern Utah: Canyonlands, Arches, Capitol Reef. You can check out posts of our adventures here and here.
We ate well the whole time, and admittedly our best meals were the ones we made ourselves. We went fully provisioned to make our own meals on our grill and Coleman stove….and we never had a bad meal.
We ate out 3 times in 2 weeks… and the best meal we had out was at a quirky little shop in Escalante, Utah called Escalante Outfitters. This cute shop is not only a nice gear store selling books, t-shirts, and hiking equipment, but also rents cabins… and has a great little restaurant. Had the weather been better when we were there (and not predicting heavy snows) we would have stayed awhile.
But as it were, we wanted to get over the 9600′ pass before the snow came in. As a result we were only there for a quick overnight. But fortunately we opted to stop in for breakfast at this charming spot.
I ordered the ‘Eggs in a Basket’, for which I am very grateful. It was great! It was one of those meals you want to take home with you, in terms of the recipe. The baker was fabulous and explained in detail just how to make it. So it was the first thing we made the morning after we got home. It was absolutely Eggscellent.
Escalante Outfitters Eggs in a Basket
- Cut a cooked croissant in half and roll out with rolling pin.
- Put croissant in a greased muffin tin, pressing into corners.
- In the bottom of croissant sprinkle shredded mozzarella cheese & diced bell peppers.
- Line the croissant sides with baked bacon (bake strips at 400F for 20 minutes).
- Crack a raw egg into croissant ‘basket’. Sprinkle with salt, parsley, and paprika.
- Bake at 350F for 20 – 25 minutes.
- Serve with hollandaise if desired.