Homemade brunch: forest mushroom baked eggs, croques monsieur and banana-chocolate toast

Ingredients

• 300 g Button mushrooms (cleaned, sandy stems removed, sliced)
• 2 cloves Garlic (finely chopped)
• 1 small Onion (finely chopped)
• 2 tbsp Olive oil
• 1 pinch Salt
• 1 pinch Freshly ground pepper
• 2 tbsp Flat-leaf parsley (Provencal parsley mix) (chopped)
• 4 Eggs (for the baked eggs)
• 45 g Butter (30 g for the béchamel, 15 g for greasing the ramekins and pan)
• 30 g Wheat flour
• 500 ml Whole milk (cold)
• 1 pinch Nutmeg (optional)
• 100 g Grated cheese (Gruyère)
• 4 slices Turkey ham
• 8 slices Sliced bread (for the croques monsieur)
• 4 slices Sliced brioche (for the sweet toasts)
• 2 Banana (sliced into rounds)
• 4 tbsp Chocolate‑hazelnut spread (e.g., Nutella)
• 1 tsp Vanilla extract
• 1 tsp Sugar (optional, for the sweet mixture)

Instructions

1. Prepare the mushrooms and aromatics

   Remove the sandy part of the mushroom stems, rinse quickly, and slice. Finely chop the garlic and onion using a manual chopper.

   Time: PT10M

2. Sauté the mushrooms

   In the sauté pan, heat the olive oil over medium heat, add the garlic, onion, then the mushrooms. Season with salt, pepper and add the parsley mix. Cook about 20 minutes until the mushrooms have released their water and it has evaporated.

   Time: PT20M

3. Prepare the mini ramekins

   Brush each mini ramekin with a drizzle of olive oil. Spread a portion of the sautéed mushrooms at the bottom, and make a small well in the center.

   Time: PT5M

4. Cook the baked eggs

   Crack an egg into each well, add a pinch of salt and pepper. Bake in the preheated oven at 190°C for 10 minutes, or until the whites are set and the yolk is still slightly runny.

   Time: PT10M

   Temperature: 190°C

5. Prepare the béchamel

   Melt 30 g butter in a saucepan over medium heat, add the flour and stir with a spatula until a smooth roux forms. Pour the cold milk while whisking continuously to avoid lumps. Season with salt, pepper, add a pinch of nutmeg and cook 5 minutes until the sauce coats the back of a spoon.

   Time: PT5M

6. Assemble the croques monsieur

   On each slice of bread, spread a thin layer of béchamel, sprinkle with grated cheese, place a slice of turkey ham, then top with a second slice of bread previously brushed with béchamel and cheese.

   Time: PT5M

7. Bake the croques in the oven

   Place the croques on a baking sheet, bake in the preheated oven at 220°C for 15 minutes, until a nice golden color is achieved.

   Time: PT15M

   Temperature: 220°C

8. Prepare the mixture for the sweet toasts

   In a bowl, beat the egg with the milk, vanilla extract and sugar (if using) using a fork until a homogeneous mixture is obtained.

   Time: PT5M

9. Assemble the banana‑chocolate toasts

   Spread each slice of brioche with the chocolate spread, arrange a few banana rounds, then top with a second slice of brioche.

   Time: PT5M

10. Cook the toasts in the pan

    Melt the butter in a skillet over medium‑low heat, dip each sandwich into the egg‑milk mixture, then cook 3 minutes per side until both sides are nicely golden.

    Time: PT6M

Nutrition Facts

Calories

620

Protein

28 g

Carbohydrates

62 g

Fat

32 g

Fiber

5 g

Ingredient Substitutions

• Instead of Button mushrooms: porcini mushrooms, chanterelle mushrooms
• Instead of Garlic: garlic powder
• Instead of Onion: shallot
• Instead of Olive oil: sunflower oil
• Instead of Flat-leaf parsley (Provencal parsley mix): chives
• Instead of Butter: margarine
• Instead of Wheat flour: rice flour (for gluten‑free version)
• Instead of Whole milk: almond milk
• Instead of Grated cheese (Gruyère): Emmental, Comté
• Instead of Turkey ham: white ham
• Instead of Sliced bread: whole‑grain bread
• Instead of Sliced brioche: homemade brioche bread
• Instead of Banana: pear
• Instead of Chocolate‑hazelnut spread (e.g., Nutella): melted chocolate
• Instead of Vanilla extract: vanilla sugar

Equipment Needed

• Sauté pan or heavy‑bottomed skillet
• Mini ramekin or individual ramekin (4)
• Oven
• Medium saucepan
• Whisk
• Mixing bowl
• Chef's knife
• Cutting board
• Baking sheet
• Wooden spatula
• Cheese grater (optional)
• Kitchen tongs (optional)
• Serving plate (optional)

Critical Steps — Do Not Skip

• 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.

Chef Tips from the Video

• Use seasonal mushrooms for more flavor.
• Add a pinch of fresh thyme to the mushrooms for an extra aromatic note.
• Grate a little parmesan over the croques before baking for an even richer taste.
• Serve the toasts with a scoop of vanilla ice cream for a hot‑cold contrast.

Troubleshooting

Storage

Refrigerator: Store the baked eggs, croques and toasts in airtight containers for up to 2 days.

Freezer: Not recommended; the texture of the bread and cheese deteriorates.

Room temperature: Consume immediately or keep refrigerated for up to 2 hours.

Make-Ahead Tips

• The mushrooms can be sautéed ahead of time and quickly reheated before placing them in the ramekins.
• The béchamel keeps for 24 hours in the refrigerator; gently reheat before assembling the croques.
• Assemble the croques and place them in the refrigerator before baking to save time on the day.