While I definitely start the day by inhaling a cupcake or two when the craving (or sugar craving) hits me, I always crave savory and savory treats first thing in the morning. At home, that translates to scrambled eggs and spicy stir-fried vegetables. At camp, it's a breakfast "risto," a creamy, cheesy, herb-studded umami condiment bowl studded with mushrooms.
Now, I can only name this mushroom gritsbut it's all about stirring constantly and adding extra liquid, and Los Angeles Risotto, to get those beans nice and creamy before adding any dairy to the party. Plus, the use of fixings like earthy mushrooms and bright parsley (or whatever else you decide to dip in—fresh asparagus is an excellent choice) means this savory dish also translates to dinnertime.
Speaking of flexibility, what I love almost as much as its taste is the fact that this breakfast staple plays well at base camp and while backpacking; Simply substitute dried mushrooms and pack all ingredients into lightweight travel containers if you're feeding out in the country. No matter where you light your stove, be prepared for visitors—the luxurious aroma of baby bells fried in butter brought fellow campers to my very fragrant patio during my recent trip to Joshua Tree. You may want to double the recipe just in case.
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