Dutch Oven Benedict

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Ingredients

1 (16.3-ounce) can biscuits (we prefer Pillsbury)
8 large eggs
6 slices (3 ounces) prosciutto, and/or 6 slices (3 ounces) pancetta
1/2 cup shredded Parmesan cheese
Salt and black pepper

Instructions

1. Spray your Dutch oven insert with cooking spray, then place your separated biscuits on the bottom. Press your thumb in the middle of the biscuit to create a biscuit cup, if you would. Crack an egg in each biscuit cup, then place some pro- sciutto and/or pancetta across the egg. Spread a healthy portion of Parmesan cheese across the whole thing. This will create the cheese sauce that will hold everything together, kind of like glue. Season with salt and pepper.

2. Place the insert into the Dutch oven, making sure there is separa- tion between the bottom of the Dutch oven and the biscuits. We like to take an unused aluminum pie tin turned upside down and place it under the insert to create a more indirect heat from the hot coals. Cover the Dutch oven and place only about 8 coals on top and 4 coals around the outside of the bottom (not underneath). Cook for 30 minutes, or until the cheese has melted. Make sure to keep a close eye on this recipe, because with all those delicate ingredients it's very sensitive.

Reprinted with permission from Ultimate Camp Cooking by Mike Faverman and Pat Mac. Andrews McMeel Publishing; Original edition (February 8, 2011)

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Mike Faverman is a nationally touring comedian, a writer and director, and the creator of the film "Road Dog," which chronicles the struggles of making a living on the road as a stand-up comedian. Mike is the co-creator of "Ultimate Camp Cooking," the live performance and DVD series, and co-author of Ultimate Camp Cooking.

Pat Mac is a nationally touring comedian and comedy writer who has written several books, including Customers are Jerks. He is the co-creator of the live performance and DVD series "Ultimate Camp Cooking" and co-author of Ultimate Camp Cooking.