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Homemade brunch: forest mushroom baked eggs, croques monsieur and banana-chocolate toast
A complete homemade brunch with three indulgent preparations: forest mushroom baked eggs, gratinated croques monsieur and brioche banana‑chocolate toasts. Ideal for a convivial weekend meal.
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Critical Success Points
- • Fully drain the mushrooms before placing them in the ramekins.
- • Cook the béchamel without lumps.
- • Watch the baking of the eggs to keep the yolk runny.
- • Achieve a golden color without burning the croques.
- • Cook the toasts over medium‑low heat to prevent the chocolate from scorching.
Safety Warnings
- • Handle the hot oven (190°C and 220°C) with kitchen gloves.
- • Be careful of hot oil splatters when sautéing the mushrooms.
- • Do not leave the baked eggs unattended while cooking to avoid overflow.
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