Croque Monsieur with boletus mushroom French toast style
Persons
5
Preparation time
Difficulty
Cost
Recipe created by :
Jérôme Sangani, Baker Expert France
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 10 slices of stale Pochon loaf 450 g
- 2 eggs
- 200 ml milk
- 200 g ham on the bone, deboned
- 125g Comté 18 months
- 50 g button mushrooms
- 300 g boletus Bechamel: 40 g butter, 40 g flour, 0.5 L milk, 10 g ground boletus, salt & pepper
Preparation steps
- Prepare the Béchamel sauce: melt the butter in a pan, add the flour, mixing continuously, then the milk.
- Mix until it thickens.
- Season with salt, pepper and ground boletus
- In a salad bowl, mix together the eggs and milk
- Soak the slices of stale bread on both sides in the mixture, then cook in a pan
- Pipe the Béchamel onto 5 slices
- Then arrange the Comté, finely sliced ham, grated button mushrooms and finish with Comté
- Put another slice of pan-fried bread on the slices
- Bake in the oven for 5 minutes at 180°C
- Decorate the top of the croques with a few raw grated mushrooms on a fine layer of Béchamel
- Finish with a few edible flowers