If you’re asking Alton, the move craveable dish on earth is the Croque Monsieur (a ham-and-cheese sandwich that directly translates to “Mr. Crunchy” from French ????). Alton takes it over the edge by putting an egg on top, making it a Croque MADAME (aka Mrs. Crunchy)!
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Mr. Crunchy with an Egg (Mrs. Crunchy)
RECIPE COURTESY OF ALTON BROWN
Level: Easy
Total: 30 min
Active: 30 min
Yield: 4 servings
Ingredients
Bechamel:
2 tablespoons (1/4 stick) unsalted butter
1 ounce all-purpose flour
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1/2 teaspoon ground white pepper
8 ounces whole milk
2 teaspoons fresh thyme leaves
Sandwiches:
Nonstick cooking spray, for the pan
Four 1/2-inch-thick slices sourdough bread
1 tablespoon whole-grain mustard
8 ounces thinly sliced Black Forest ham cut into 1-inch wide strips
8 ounces grated Gruyere
2 teaspoons herbes de Provence
2 tablespoons olive oil
4 large eggs
Kosher salt and freshly ground black pepper
Directions
For the bechamel: Melt the butter in a small saucepan over medium-low heat. Whisk in the flour and cook for 2 minutes, whisking occasionally, until the roux smells nutty. Whisk in the nutmeg, salt, white pepper, milk and thyme. Cook the milk mixture, whisking to smooth, until thickened, about 4 minutes. Set the sauce aside to cool and thicken slightly more while preparing the sandwiches.
For the sandwiches: Set the top rack 6 inches under the broiler and heat the broiler to high. Line a half-sheet pan with aluminum foil and spray with a little nonstick cooking spray. Set the bread slices on the pan, then spread with mustard.
Top the bread slices with 2 ounces each of the ham. Combine the Gruyere with the herbs de Provence in a medium bowl. Cover the ham evenly with the bechamel and top each with 2 ounces of the Gruyere mixture. Broil these open-face sandwiches for 2 to 3 minutes, or until the cheese is melted and lightly browned.
Meanwhile, add the oil to a medium nonstick frying pan over medium heat. When the oil is hot, crack the eggs into the pan (it’s OK if they run together). Sprinkle with a little salt and pepper. Cook until the whites start to set, 2 to 3 minutes, and then cover and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes. Place each on top of a sandwich.
Serve with a knife and fork and plenty of napkins.
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Alton Brown Makes a Croque Madame (aka “Mrs. Crunchy”) | Worst Cooks in America | Food Network
https://youtu.be/L7yLHhEv91U
Seems everything was overcooked. Besciamella: that pan was way too hot. My grandmother always said, “If you can smell the butter it’s too late”… Also the eggs are overcooked. They need to be slow cooked with no brown/dark burn spots. Otherwise it’s a good procedure
The sandwich is called croque monsieur because the fella in Paris who made it began selling them on the street, and when customers asked what kind of meat is this, he answered: monsieur, or man. Totally not true, but croque in French is crunchy, crunchy man, and the rest, as they say, is delicious …
Seeing as how those sandwiches looked almost like a messy Reuben, I’d add some sauerkraut in there.
More like an open faced version here compared what I've seen elsewhere.
i kno hes not but in the end of the video it looks like hes flipping them all off lol
who is he teaching? why is that girl constantly hiding behind him?
It's supposed to be a mornay with gruyere, not a bechamel.
Alton Brown absolutely destroys this sandwich. What a disgrace to a classic. Eggs terribly prepared. The whole thing horribly timed.
I do not like any ham. Can I make this dish with same cheese and egg and with roasted Turkey instead?
Go put that in the oven, put the cheese on that, etc. Did he ever once say Please ???
Outstanding. Gotta try this
Croque madame is awesome, but this is done so badly. Lumpy béchamel, mustard and completly burnt egg. Little bit of oil? Pour in half a cup. And then olive oil for a fried egg. Sorry, but this is how to not do it. Go over to munchies or the cooking guy if you want to know how to do it.
Great to see this along with heaps if tips to make it the best way! Thanks
Wooow que buen video me encanto mucho la receta ????????????
Se ve delicioso y muy antojable ✅✅????
I cringed when he put the salt on the eggs. I've always seasoned eggs after frying to not dry them out
I crave French food. My mom is French btw
More like melted cheese and ham on toast. That ain't no sammy
Oooh… Oh, no….
Ok so how his assistant cut a perfect 30gr butter cube?
I like Ina Gartens version better she puts gruyere in her bechamel
I have lived in France for 4 years and his recipe for a croque monsieur or madame is wrong. He doesn't know what he is talking about.
Why don’t you use butter for eggs? You usually tell us why!
Just made this. I'm not great at the technical side of cooking, but for as close as I was able to follow the instructions this was a slam dunk.
I am french but there is too much cheese and herbes de Provence is not really necessary. I do not use because it is too stong and if you put too much you destroy the taste..