Preparations start the night before, as the heart is trimmed of fat, valves, and connective tissue, and then soaks in a light brine of salt, sugar, and water to draw out the blood overnight, leaving clean, crimson meat that can then be sliced into steaks. Each side is cooked briefly, until the exterior is caramelized and the inside remains pink. Remove the steaks from the pan and add a bit of butter and handful of forest mushrooms. As the mushrooms simmer, whisk together a half dozen eggs and pour it into the pan. If the smell of fresh coffee doesn’t rouse lazy campmates, the sound of the heart hitting the searing-hot pan will—and they’ll be ready to dig in by the time the eggs are done.