Camping Series: Crushed Broccoli With Parmesan and Eggs

This post kicks off our new series on camping recipes and tips for nourishing yourself while on a road trip. On our recent adventure to the south of Vancouver Island, we explored the stunning BC coastal rainforests, beautiful ocean beaches that are nothing like the north, and exotic waterfalls that splash right into the sea. We also embraced camping cuisine without skimping on hikes and explorations. With just a bit of prep and basic equipment, we made sure to savour every moment of our outdoor travels. This just goes to show that eating well while camping can be as enjoyable as discovering new places—without excessive cooking or settling for heavy, bland food.

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With no more delays, let’s hit the road! If you’re travelling by ferry to Swartz Bay, a great way to explore Vancouver Island is to start from the south and gradually move north along the coast.

While exploring the southern part of Vancouver Island, you’ll definitely want to visit Goldstream Provincial Park, which is immersed in lush greenery and moist rainforest. 

Sooke Potholes Provincial Park and East Sooke Regional Park, which reminds us of home with its warm scent of pine sap, are also worth checking out.

The island boasts an abundance of beaches, each with its own unique character and vibe.

Don’t miss the rugged Juan de Fuca Trail and the magical Sombrio Beach, which has become a special place for us. But we’ll save that story for later.

In the meantime, be sure to check out our short travel video from Vancouver Island from last year and live a comment if you like it.

We spent one night at Goldstream Provincial Park Campground, which is highly recommended. In our opinion, it’s one of the best campgrounds on Vancouver Island (along with Green Point near Tofino), offering amenities like showers, pit and flush toilets, playgrounds, drinking water, and picnic areas. However, be sure to book your spot in advance – don’t make our mistake! Arriving on a Friday night in the middle of summer, we found that there was a zero chance of finding an open site. We had to settle for a rundown private campground called Sunny Shores which had definitely seen better days, right by the road to Sooke. To avoid this, reserve your spot ahead of time. During peak season, it can be tough to find availability online, as many sites are booked out a couple of months in advance. If you are not able to find the reservation, then try arriving early in the morning at the entrance kiosk to check for available ‘first come, first served’ spots. The earlier you get there, the better your chances of snagging a decent site. That’s what we did, and we were lucky enough to find a nice spot for our short but comfy stay.

When speaking about food arrangements for camping, thinking in terms of basic and functional items helps you organize everything efficiently and makes your food experience on the road a highlight you won’t forget.

Basic list for camping cooking equipment:

• Camping gas stove or burner
• Propane gas
• Skillet or pan
• Portable cooler
• Basic camping cutlery and tableware
• Large plastic container for groceries that don’t require refrigeration
• Water filter (In BC, this might be optional as most campgrounds provide drinking water. However, we prefer to bring our own filter to ensure the water we drink is absolutely clean and to avoid using extra plastic bottles).

Now, let’s talk about the grocery list. This is mostly a matter of personal preference. Our main advice is to stick with your usual food choices and routines. Try not to invent new recipes or start a new diet while travelling. If something can go off-plan, it probably will!

Our checklist for planning camping meals:

• Keep it familiar: Stick to dishes similar to what you eat in your daily life.
• Simplify: Modify and simplify ingredients or cooking methods to reduce cooking steps and save time.
• Prep ahead: Prep as much as you can before you leave. If you, like us, include a lot of vegetables in your diet and balance protein – wash, cut, and pack them into single-portion bags for your cooler. It might take up to 90 minutes to prep, but it will save you a lot more time while cooking outdoors.
• Choose wisely: Opt for easy-to-store options. For protein, we often choose canned wild salmon, eggs, canned cooked beans, and soy-free tofu. These don’t need refrigeration and can easily be added to stews or stir-fries.
• Add personal touches: Bring along a few secret ingredients that will elevate your dishes. Your favourite herbs (like rosemary or thyme), spice blends (such as za’atar or sumac), or a handful of grated Parmesan or nutritional yeast flakes can make a big difference and add exciting new flavours to your meals.

Crushed Broccoli With Parmesan and Eggs Recipe

Putting this all into practice, we’re excited to share our Goldstream Crushed Broccoli with Parmesan and Eggs. This breakfast dish combines the abundance of broccoli with eggs for added protein and the sophisticated aroma of Parmesan. It’s sure to keep you energized for half the day outdoors and make your camping neighbours wonder about your delicious meal.

Why You’ll Love It:

• Nourishing: It’s a hearty breakfast that will keep you fueled for half the day, reducing the need for heavy snacks during your trip. It’s rich in fiber from the veggies and provides protein and healthy fats.
• Delicious: The sophisticated aroma of Parmesan makes this dish irresistibly tasty.
• Easy: It’s a breeze to make with just a pan or skillet.
• Quick: With prepped ingredients, you can have it ready in just 20 minutes.

Equipment Needed:

• Pan or cast iron skillet with a lid. If you don’t have a lid, aluminum foil or a wide plate works as a substitute.
• Spatula (preferably wide or heavy for pressing). You can also use the bottom of your camping cup for pressing and crushing the broccoli
• Portable gas stove if you’re cooking at a campsite without a fire pit.

Crushed Broccoli With Parmesan and Eggs Ingredient Notes:

• Our preferred cooking oils are avocado oil, coconut oil, or ghee.
• The fresher ingredients the better results. Keep your pre-cut broccoli in a cooler until you’re ready to cook.
• Medium-small broccoli florets cook faster and taste better.
• Press and crush the broccoli a bit before sprinkling Parmesan to enhance juiciness.
• While Parmesan is our go-to, you can experiment with firm goat cheese or a mix of different cheeses.
• Choose free-range organic eggs for a good source of omega-3 and choline.

Crushed Broccoli With Parmesan and Eggs Ingredients:

• 4 cups broccoli, divided into medium-small florets
• 2 cups chopped kale
• 4 eggs
• 1/2 cup grated Parmesan
• Pinch of black pepper

Step-by-step:

1. Warm the oil: Heat some cooking oil in your skillet. We recommend avocado oil for its high smoke point and minimal processing.
2. Cook the broccoli: Stir-fry the broccoli florets briefly, then add 1/2 cup of water. Toss and wait for the broccoli to absorb the water. Add another 1/2 cup of water and cook until the broccoli is bright green and still slightly al dente.

3. Add kale: Toss in the chopped kale and let it soften. Press the greens with a wooden spatula or the bottom of a cup to crush them a bit.

4. Add Parmesan: Sprinkle a generous handful of grated Parmesan over the vegetables. You can skip adding extra salt, as the Parmesan adds a salty, umami flavour.

5. Add eggs: Create wells in the broccoli mixture and pour an egg into each well. Repeat until all eggs are added.
6. Cook: If using a cast iron skillet, cover it with a lid and cook for about 15 minutes, or until the egg whites are set. For a portable camping pan, let the eggs sit briefly, then carefully toss once.

7. Finish: Sprinkle with ground black pepper for an extra kick. Serve immediately.

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