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Channel: Food Network
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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Get the recipe: https://www.foodnetwork.com/recipes/alton-brown/mr-crunchy-with-an-egg-mrs-crunchy-8049147
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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Video length: 5:14
Category: Howto & Style
745 comments
*credit
Channel: Food Network
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)!
Have you downloaded the new Food Network Kitchen app yet? With up to 25 interactive LIVE classes every week and over 80,000 recipes from your favorite chefs, it's a kitchen game-changer. Download it today: http://food-network.app.link/download!
Watch an all-new #WorstCooks Sunday at 9|8c!
Subscribe to Food Network: https://foodtv.com/2WXIIWZ
Get the recipe: https://www.foodnetwork.com/recipes/alton-brown/mr-crunchy-with-an-egg-mrs-crunchy-8049147
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.
Stream full episodes and more : http://watch.foodnetwork.com/
Like Food Network on Facebook: https://www.facebook.com/FoodNetwork
Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/
Follow Food Network on Twitter: https://twitter.com/FoodNetwork
Visit Food Network online: http://www.foodnetwork.com
Video length: 5:14
Category: Howto & Style
745 comments
*credit