This is dedicated to my father, Hervé Leo Damase Bernier. An amazing chef, an a amazing man and father…
This recipe contains many things my father adored – so I lovingly created this dish in his memory, the anniversary of his 104th birthday.
I Love you Dad….
6 large white mushrooms, or Portobello
- 1 large shallot, diced
- 1 cooked sausage link ( I used duck and cooked it over a wood fire)
- 3 strips of bacon cooked and sliced into long thin strips ( I use Trader Joes BlackForest Bacon.. its surreal)
- 1 large sweet red pepper sliced into long thin strips
- 6 small eggs
- 1 cup of shredded emmentaler cheese
- Herbs De Province
- Sea salt and fresh ground pepper
- Butter and extra-virgin olive oil
- Hollow out the mushrooms by removing the stems. Chop the stem pieces in to a small dice.
- Sauteé themushrrom pieces and shallots in 1 tablespoon of butter, one of olive oil. Add salt and pepper to taste.
- Meanwhile, re-warm the bacon and sausage until some fat renders, about 5 minutes over a low-medium heat. When done, put in a bowl and keep warm.
- Sauteé the red pepper strips in the pan with the bacon and sausage fat, adding salt and pepper to taste. Cook until slightly tender. Place aside in a warm place.
- Place 2 tablespoons of butter, two of olive oil in a large pan over a low-medium heat. Place mushroom caps in it, sprinkle with salt and pepper and cover, cooking for about 10 minutes.
- Dump any excess mushroom juice out of the caps and crack one egg in each. Top with shredded cheese and cover, cooking for another 15 minutes on a low-medium heat. You want the egg to be a little runny, so check occasionally by pressing on the yolk for doneness.
- Place the red pepper strips on a warm plater and place the mushrooms on top. Top everything with the sauteéd mushroom and leeks, diced sausage and chiffonade bacon. Sprinkle with herbs de province.
- Bon appetite!!