Alton Brown Makes a Croque Madame (aka "Mrs. Crunchy") | Worst Cooks in America

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)! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/34IaAEn Two premier chefs work to transform a team of hopeless cooks from kitchen disasters to kitchen masters, and the last recruit standing wins $25,000. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #WorstCooksInAmerica #FoodNetwork #AnneBurrell #AlexGuarnaschelli #MrCrunchyWithAnEgg Alton Brown Makes a Croque Madame (aka "Mrs. Crunchy") | Worst Cooks in America | Food Network https://youtu.be/L7yLHhEv91U