To cook bacon and eggs for breakfast, cut a strip of bacon in half.
Spread it in the bottom of a new lunch-sized paper sack. Break an egg
and drop it on top of the bacon inside the sack. To make scrambled
eggs, open and fold down the top of the bag. Crack the shell, hold it
high over the bag, and release the egg. When it hits the bottom of the
bag, it will be scrambled.
Beginning at the top, roll the sack down in one-inch folds until you
reach the middle of the sack. Poke a stick through the rolled folds at
the top of the sack and hold it over a bed of coals or set it on a
piece of foil above a bed of hot coals. Grease will appear along the
bottom of the bag as the food cooks. The bacon and egg will cook in
approximately 10 minutes.
This is also easy to cook on a tin can stove. During the last two
minutes before eggs are done, place two slices of white sandwich bread
on either side of the can. If the can is very hot, the bread will
stick to the can. Wait a few minutes and pop the toasted bread off
with a spatula or a hot pad to prevent burns.