Cast iron pan, or other pan durable enough to use over campfire
¼of a fresh lemon
4strips uncooked bacon (or more if you want the extra-meaty version!)
2tablespoonsextra virgin olive oil
4slicesthick artisan or rustic bread
Make the avocado mixture:
On a cutting board and using a sharp knife, slice the avocados in half cutting around the pit in the center. Pull the two halves apart and use the knife to carefully pry the pit from the center. (Or do that trick of pressing the blade of the knife into the top of the pit and then twisting the knife to pop it out.)
Scoop the avocado out of the two shells and into a small mixing bowl. Discard the shells and pit. Squeeze the juice from the lemon quarter over the avocado in the bowl. (Watch out for sneaky slippery lemon seeds!) Sprinkle the salt and pepper over the top, then mash the mixture together using a fork or potato masher. Hold the bowl aside.
Prepare the bacon and the bread:
Have a plate ready with a couple of paper towels on it. Place a cast iron or other fire-proof skillet on the grates over the hot fire and add the bacon strips to the pan. Cook the bacon on both sides until it is crispy, using tongs or a spatula to turn the slices. Move the bacon strips to the paper towel-lined plate to drain.
Lightly brush the bread slices with the olive oil. Place the slices on the grill grate over the fire. Keep the bread there for 2 to 3 minutes until the surface is toasted and grill marks appear, then flip the slices and repeat for the other side.
(If you're making this in the kitchen instead of over a campfire, you can just toast the bread in a toaster. Spread the slices with oil or a little butter after they're toasted.)
Assemble the Avocado Toast:
Place two grilled bread slices on each plate. Divide the avocado mixture between the 4 toasts and use a spoon to spread the avocado to the edges of the slices. Top each toast with a slice of bacon.
Serve the toasts immediately while they're warm.
There is an equipment list for this recipe, and you'll probably find that you're bringing many of these items with you on your trip anyway for other food prep - like knives, cutting boards, and a pan to cook in. Have a small bottle of dish soap and sponge with you to wash up dishes between meals.
A camping cooking grate like this one with folding legs will work with metal-ring fire pits or with fire pits set inside cinder blocks or stones. (All are possibilities depending on your campground.) If your site has a grill installed, or if you're bringing a grill or camp stove you'll be able to cook on that instead. Check the campground website ahead of time to learn more about the site features.
You can plan to cook over wood or coals, whichever you prefer. The ideal time to begin cooking over the campfire is when the smoke and larger flames at the start of the fire have died back a little and the wood or coals are hot and glowing.
This recipe comes together quickly and if you share the tasks with your glamping mates, even more so! Someone can get the avocado mixture together while another cooks the bacon and then gets the bread on to toast.
The bacon can be omitted for a vegetarian version of this recipe. Or, feel free to pile on extra bacon for an extra-meaty version!
Though you could bring disposable bowls and cutlery, your glamping experience will be more greatly enhanced with real dishes and silverware. Throw in a linen tablecloth and tall candles too. (Fancy!) In addition to elevating mere "camp food" to something glamorous and special, you can high-five yourself for making an environmentally friendly choice.