Breakfast Casserole

Ingredients

• 2 slices of bacon, 1 ½ cm (¾ in.) thick, cut into lardons (about 200 g)
• 2 Toulouse pork sausages, blanched* and cut into 1-cm (½-in.) thick slices
• 1 large white onion, thinly sliced
• 2 sprigs fresh thyme
• 1 clove garlic, minced
• 1 to 2 tbsp. 15 to 30 ml red wine vinegar
• 1 1/2 lb 675 g small potatoes (baby and/or fingerling) cooked in salted water, cooled and halved
• 3 tbsp. 45 ml flat-leaf parsley, chopped
• 3 oz 90 g semi-firm Quebec cheese, halved horizontally and sliced (Migneron de Charlevoix, Noyan, Mont-Jacob, etc.)
• 4 to 6 small eggs
• 1 tbsp. 15 ml butter
• 1 green onion, thinly sliced
• Hot pepper flakes, to taste (optional)
• Salt and freshly ground pepper, to taste

*To blanch sausages Place sausages in a pot of cold water and bring to a boil. Gently simmer for around 5 minutes. Drain.