Try a twist on your next outdoor adventure with this unique breakfast sandwich.

Grilled halloumi cheese, sweet Hawaiian rolls, a fried egg and spicy mayo come together to make a fantastic quick and easy camping breakfast.

An egg sandwich like this is great for camping because it only uses one cast iron pan and a small mixing bowl. No serving plates required. And when you’re trying to enjoy the great outdoors, the fewer dishes the better – especially in the morning. Give this sandwich to somebody on your next camping trip and we bet they won’t even need a napkin to wipe up the extra sauce.

Ingredients

1 large Hawaiian sweet roll, (use the sandwich buns if you can find them)
1 tablespoon butter or oil, divided
2 oz halloumi cheese, sliced
1 egg
3 tablespoons mayo
1 tablespoon Sriracha, (more or less depending on your heat preference)
1 scallion, sliced or julienned
salt + pepper, to taste

Instructions

Toast the sandwich buns either in your skillet or over a grill. Set aside.
Heat half the butter or oil in your skillet over medium high heat. Once melted, add the cheese. Fry on each side until golden brown in spots, about 3-4 minutes per side. Set aside. This step could also be done on a grill if you have one going. In that case, skip the butter/oil, and place the cheese directly on the grill.
Heat the remaining butter or oil over medium heat. Once melted, crack the egg into the skillet. Totally optional step: Once the whites begin to set, you can use a fork to mix up the yolk a bit so that it gets distributed throughout the egg a bit, so there will be yolk in every bite. Cook the egg for about 4 minutes, or until they are cooked to your preferred doneness.
While the egg is cooking, prep the spicy mayo. In a small bowl (or in a measuring cup), mix together the mayo and the Sriracha.
To assemble, spread the spicy mayo on each cut surface of the buns. Layer on the grilled halloumi, egg, scallions, and salt & pepper to taste.