Bullseye: STEPHEN SCOURFIELD shares a bonza breakfast recipe for out-bush trips
A bush campfire, hot coals, a big steel plate, long-handled shovel and a cold morning in the Great Victoria Desert. A place of red sand and spinifex. Dunes and mulga.
“Bulls’ eyes?” someone says, and it’s on.
Bulls’ eyes were an old fashioned, easy-cook start to working days on outback stations, with virtually nothing to clean up afterwards.
Each bull’s eye is an egg cooked into a piece of toast, on the hot plate, and the real trick to serving a “bull’s eye” is with the white fully embedded and cooked solid in the bread, and the yolk suspended in it, still runny.
When the fire has burnt long enough to make coals, place the cooking plate a short distance away and use the long-handled shovel to place coals under it.
You need it up to a medium heat before putting butter or olive oil on the plate. Take a thick slice of bread and push out a hole, with your thumb, a bit bigger than the yolk of an egg. Place the bread and the pushed-out bit (for “tasters”) on the plate.
Cook the bread for “half the time it needs”, then turn it over. Break the egg, so that the yolk lands in the hole. The white will permeate the rest of the bread.
Don’t touch it — if you are tempted to try to slide the metal spatula underneath too soon, you’ll probably break the yolk.
When you feel it’s thoroughly cooked and sealed on the plate, slide the spatula under, break the seal, move it a little and take a peak underneath. It should be golden brown.
When it is, take the plunge and flip it over. Leave it to cook for the other “half the time it needs”, dusted with good salt.
Test the yolk with the corner of the spatula and serve when it’s still runny. Use the “tasters” to dip in the egg, if you’ve got it right.
This is an edited version of the original, full-length story, which you can read here.
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