Recipe by Marnie Hanel and Jen Stevenson
Start to Finish: 1 hour, 5 minutes
2 tbsp. butter, plus more for greasing the mugs
4 leeks, white and pale-green parts only, halved lengthwise and thinly sliced
2 cloves garlic, finely chopped
4 large eggs
4 tbsp. heavy cream
1 tsp. fresh thyme leaves
1 tsp. finely chopped fresh chives
4 thick slices of country bread
In a small saucepan, melt 2 tbsp. butter over low heat. Stir in the leeks and garlic; season with salt. Add 2 tbsp. water. Cover and cook, stirring occasionally, until the leeks are tender (but not browned), about 15 minutes. Let cool. Transfer the leeks to a jar. Cover and refrigerate.
At the Campsite
1. Build a campfire. Place a large cast-iron Dutch oven directly on top of the coals. Heat the pot until hot but not smoking, about 10 minutes. Grease 4 enamel mugs with butter. Divide the leeks among the mugs. Crack 1 egg into each mug. Top each egg with 1 tbsp. cream, then top with the thyme and chives.
2. Carefully pour 2 inches of water into the Dutch oven. Place the mugs in the water. Cover the pot and place about 20 coals on the top of the lid for even cooking. Cook until the whites are set and the yolks are still runny, 8 to 9 minutes. While the eggs are cooking, heat a large cast-iron skillet directly on top of the coals. Toast the bread in the skillet. Cut the toast into 1-inch strips. Remove the coals from the lid of the pot. Using tongs, remove the mugs. Let the eggs sit for 1 minute before serving with the toast.