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In Honour of my Father, Hervé Leo Damas Bernier
Champignon Hervé

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….

The Recipe!!

  • 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


La Methode!

  • 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!!



Author deniebernier

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