Breakfast: Breakfast Hobo Packs with Polenta, Prosciutto, and Cherry Tomatoes

Recipe by Rhoda Boone These make-ahead packs are perfect for camping trips as well as quick and easy breakfasts on the go. The Italian-inspired ingredients are topped with baked eggs for a hearty morning meal.

This recipe includes fertility superfoods such as:

Basil

Health and fertility benefits of Breakfast Hobo Packs with Polenta, Prosciutto, and Cherry Tomatoes

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 1/2 pounds pre-cooked polenta, cut into 1/2" cubes
1 pint cherry tomatoes, halved
6 ounces sliced prosciutto (about 12 slices), torn into large pieces
1/4 cup olive oil
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
6 large eggs
1/2 cup grated Parmesan (optional)
1/4 cup torn basil leaves (optional)

Instructions

Cut 12 (12x16") pieces of heavy-duty foil. Layer 2 pieces of foil on top of each other to create 6 stacks. Line top pieces of foil with parchment paper cut to the same size.
Toss polenta, tomatoes, prosciutto, oil, salt, and pepper in a large bowl. Divide mixture among prepared packs, arranging in the center of each piece of parchment. Bring edges of foil together to enclose each pack, covering completely, then crimp to seal packs closed.
Prepare a campfire or grill for medium, indirect heat, preferably with hardwood or hardwood charcoal. Let coals burn until covered with ash and glowing red with no black remaining.
Place packs side by side directly onto hot coals or grill and cook, rotating with tongs occasionally, about 5 minutes. Carefully remove 1 pack from heat and check if ingredients are steaming hot. If necessary, return pack to coals and continue to cook, 5 –10 minutes more.
Transfer packs with tongs to a flat surface and carefully open them (they will be full of hot steam). Crack 1 egg into the center of each pack and season with salt and pepper. Reseal, return to coals, and cook until egg whites are opaque but yolks are still runny, 4 –5 minutes.
Carefully remove packs from coals, open, and sprinkle evenly with Parmesan and basil, if using. Serve immediately.

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