Outback Tom and Grandad are a Grandson and Grandfather duo creating outback Australian videos in the East Kimberly region of Western Australia.

Today, they are cooking ‘Brekky In A Can’ which is an easy breakfast of bacon, eggs and veggies all cooked in a tin can which can be cooked on a BBQ, over the fire in the outback or just on the stovetop.

Recipe below:

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BREKKY IN A CAN

PREP 10 minutes

COOK 10 minutes

SERVES 2

This dish really sums up what bush cooking is all about: using what you have (in this case, a couple of empty cans) to make something delicious and easy.

It is particularly good with home-grown tomatoes at their warm-weather peak. Leave out the chilli if you don’t like things too spicy.

1 onion, finely chopped

1 spring onion, finely sliced

1 red chilli, finely sliced

1 capsicum, roughly chopped

2 tomatoes, chopped

1 tablespoon plain flour

1 tablespoon milk

1 egg

Worcestershire sauce

salt and pepper

2 rashers bacon, chopped

Method

Collect two empty cans and make sure they’re clean. Use a can opener to remove the bottom of the cans as well, so that the cans are open on both ends, but keep the removed pieces.

Set a pan over a camping or bush stove (page 32), or over medium—high heat. Or you can make this on a grill plate over a fire or a BBQ.

Put the chopped veggies in a bowl, then add the flour, milk and egg, season with a splash of Worcestershire sauce and salt and pepper, and give it all a good mix to combine.

Place your two open cans on the heated pan, and divide the bacon pieces across the cans, so they start frying for a minute or so.

Next, divide the veggie mixture across the cans, pouring it in carefully to fill each can.

Place the removed bottoms of the cans back on over the mixture, to help keep the heat in. Then leave to cook for around 10 minutes, until the veggies are soft.

Remove the pan from the heat and allow the cans to cool for a moment, then carefully lift them off and reveal your brekky – ready to eat straight from the pan.