From: Chef Thomas Fleming, 214 Central, Dallas. Yield: 12 servings.
1½ cups mayonnaise
1½ Tbsp. canned chipotle peppers in adobo sauce, chopped
to taste, salt and pepper
¼ cup red wine vinegar
1 tsp. Dijon mustard
1 Tbsp. minced shallot
½ tsp. minced garlic
½ cup olive oil
to taste, salt and pepper
12 slices applewood sliced bacon
4 portobello mushroom caps, stems and fins removed
to taste, salt and pepper
⅓ cup olive oil
2 Tbsp. each, chopped fresh thyme, rosemary and oregano
1 cup flour
½ tsp. cayenne pepper
½ tsp. paprika
¼ tsp. garlic powder
¼ tsp. onion powder
as needed, oil for frying
24 slices brioche bread, 1 oz. each
12 oz. mesclun or spring lettuce mix
to taste, salt and pepper
12 large eggs
Blend mayonnaise, chipotles in adobo sauce and salt and pepper to taste. Cover and reserve.
Prepare vinaigrette: Blend red wine vinegar, mustard, shallot and garlic. Whisk in olive oil slowly, until incorporated and thick. Add salt and pepper to taste.
In large skillet, cook bacon over medium heat until crisp. Remove and keep warm; reserve bacon drippings in skillet.
Heat oven to 350°F. Place mushroom caps on baking sheet. Season with salt and pepper; brush with olive oil. Sprinkle on herbs. Roast mushrooms in oven for 15 minutes; cool slightly. Cut each mushroom into ½” strips, about 8 strips per mushroom.
In shallow bowl, mix flour, cayenne, paprika, garlic powder and onion powder. Dredge mushroom strips in flour mixture. Deep fry mushrooms in 375°F oil until golden brown; remove and reserve.
Cut brioche into 1 oz. slices. Toast both sides of each slice under broiler. Toss lettuce mix with vinaigrette; season with salt and pepper to taste.
Cook and fry eggs in reserved bacon drippings over medium heat until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard).
Make sandwiches: On half of the brioche slices, portion 1 oz. lettuce mix, 2 bacon pieces, 2-3 mushroom slices and fried egg. Top with a dollop of seasoned mayonnaise and brioche slice. Serve immediately.