Alton Brown Makes a Croque Madame (aka "Mrs. Crunchy") | Worst Cooks in America | Food Network
HTML-код
- Опубликовано: 7 фев 2020
- 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 ► foodtv.com/RUclips
Get the recipe ► 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: foodtv.com/FNKApp
► WEBSITE: www.foodnetwork.com
► FULL EPISODES: watch.foodnetwork.com
► FACEBOOK: / foodnetwork
► INSTAGRAM: / foodnetwork
► TWITTER: / foodnetwork
#WorstCooksInAmerica #FoodNetwork #AnneBurrell #AlexGuarnaschelli #MrCrunchyWithAnEgg
Alton Brown Makes a Croque Madame (aka "Mrs. Crunchy") | Worst Cooks in America | Food Network
• Alton Brown Makes a Cr... 
Хобби
Everyone else: "French cuisine is high class and elegant"
French people: "Hon hon hon, Mr. Crunchy sandwich"
"This is a whole nutmeg, you can grate it off, use a little at a time, this thing will last approximately twenty years."
My god, I love Alton.
“You can handle the same disgusting nutmeg for 20 years”
*JAS Townsend has entered the chat.
@@fuckthedumbsh1t gotta get some of that mushroom ketchup too lol.
@@bobxyzp Idk about you, I tend to cook with washed hands
@@fuckthedumbsh1t I was literally thinking I could hear Townsend having a temper tantrum at that comment 🤣
I'm from the cast of Worst Cooks and got to watch him do this live and then taste it, this interestingly got recommended to me lol, I wish the internet had a way of capturing and sharing taste, it was truly delicious!!
so Alton is on that show now?
I'd like see Gordan Ramsey on the show.
Too cool!
kevin seo you were also on bestie picks bae i'm seeing you everywhere lol
@@jamiedale5785 Yep he's the new judge on it!
Bald Alton feels like the intense uncle of Hawaiian shirt Alton.
YES !
It's like a Walter White transformation, damn
Alton: Good luck! Bon chance!
Auto-generated captions: Good luck! Ball sauce!
😂😂😂😂
Paul Belanger lmfaoo I had to go back and rewatch with the captions, I’m dead! 😂😂😂
his mispronunciation of 'béchamel' generates in the captions as 'batch ml.'
Paul Belanger not only delicious but hysterical watching it with captions xD 3:45 and on had me in stitches
😳
Love ball sauce
“I don’t use butter for eggs.”
*Julia Child has left the chat.
😂😂😂
The whole French population left the chat
Clarified ... baste. Don't turn. Season in the pan.
*Gordon Ramsey & Rachel ray walked in*
hey someone figured it out . .
Julia child of modern day;
This sandwich is so underrated, and not offered enough in restaurants. It's the GOAT in my book. Monte-cristo and Reuben are up there too.
Ruben is king imo but all 3 you said are top tier.
And a cubano
@@squirrelwithagun6428 no
Gruyere and white sauce makes most things taste better. I have not tried this yet, but I will make it soon.
Top ten best sandwiches in my not so humble opinion.
.10 PBJ (This would be #1 by a landslide if kids across the nation voted)
.9 Monte Christo (The original and best breakfast sandwich)
.8 Grilled cheese (The comfort sandwich and so quick and easy to make. Best made with a decent deli American cheese, not the crap that comes in cellophane.)
.7 BLT (A classic and best of all it has BACON!)
.6 Reuben (Unfortunately I forget about these since there very few delis in my neighborhood that sell decent corned beef, I miss them)
Hot Pastrami on rye - Tied with reuben (The one deli in my area that does sell good sliced corned beef also makes fantastic pastrami sandwiches piled high.)
.5 Gyro (Spit roasted lamb and beef shavings piled high on pita bread with some raw onion, tomato, and tzatziki sauce. The good ones weigh almost a pound.
.4 Cheeseburger (Thick, juicy, med rare on a hard roll, sour dough, or pretzel bun, tomato, raw or cooked onion slice, dill pickle. Is paradise)
.3 Ribeye (Paper thin ribeyes seared, on french bread, w/cooked onions and grn peppers, topped with a little gruyere, finished under the broiler, then soaked with au jus)
.2 The Cuban (Arriba de la bola!, even better than Cuban cigars. Must be made on Cubano bread though, the bread is easy to make if you bake at all)
.1 The Chicago Italian Beef (I first tried this some years ago when there, very thinly sliced roast beef finished in juices and beef stock with garlic and seasoning, then piled packed onto a length of french bread, best with cooked grn peppers, giardinera, soaked thoroughly with juices. Nirvana
@@frankkolton1780 I'd put a good Diner style Tuna Melt as an honorable mention,along with a barbecue pulled pork sandwich. Solid top 10 btw.
Alton: This is a whole nutmeg, it will last 20 years!
James Townsend and son: 20 years? Those are rookie numbers!
So cool that we all know exactly who you’re talking about😄
I guess if you love cooking you watch old and new ways.
"I do not not use butter for eggs. Olive oil to "coat" the bottom of the pan."
_* deep fries eggs in olive oil *_
assuming it's a joke but in case it's not
>fried egg
The oil helps to evenly distribute the heat, and fries it better. Plus, olive oil isn't a fat like butter, so "healtier"
@@SheepdogSmokey olive oil is, literally a fat. It's not an animal fat, but vegetable fat and animal fat are both comprised of triglyceride mixtures. Vegetable fats are just different fats. Some can even be less healthy than their animal counterparts.
Sheepdog Smokey -Olive Oil so useful
@@bort6459 Maybe he just meant it wasn't a saturated fat? Either way, oil is one of the most high-calorie ingredients in a kitchen, even if it's a "healthy" one.
I love using herbs de provence instead of "poultry seasoning", but I've never thought of adding it to a croque monsier. This video changed my life.
Croque Madames are tres disgusting. You got it right, why add an egg?
I could never get my head around lavender as an herb for consumption. Suddenly all my savory smells like the shampoo isle.
@@Nadesican yeah, never figured out how to cook lavender without it being perfume. but sometimes will throw it in some things after it's cooked. so i don't cook the lavender. it can be good then.
@@666laughingtarget you dont leave the lavender in if it isnt absolutely powdered
Not the blend with lavender in it. 🤮
I wish I could have 1 meal cooked for me by Alton Brown.... He's been my favorite chef for as long as I can remember and good eats just sealed the deal for me, I am so glad it's finally back, I love AB and Good Eats¡! 😊 Please keep the magic coming AB... You are still teaching me, even to this day w/ everything you make.
My fave AB recipe is the eggnog. Died and gone to heaven. Then, my take on his brined roast turkey. Pure genius.
I always like his explanation of why things work
@@maggiegarber246 Exactly. I'm not sure if he's the best chef ever but he's one of the best at teaching and explaining concepts .
I just made this and I love it, that mustard really helps to cut through all that richness.
I love how he explains how something is done, then explains why something else is not done.
Wow. Nice and easy. EVERY person should know how to make this. HEY ALTON!! Come to the Austin Food & Wine festival this year.
Oh ye cuz he is totally gonna see this comment and do that
Rana Lowk Joe mama lol
@@themac1341 lmao👌
@@themac1341 Ya never know...
@@RonPaulOrElse don't listen to them I Facebooked him and he came to my restaurant
Alton brown is seriously a national treasure! Been in the cooking game for almost my whole life and I've never been disappointed with anything he's cooked or been apart of.
Alton never disappoints. Best culinary teacher alive, because I wouldn't compare him to any dead ones....
Jim
I found this out long ago.
I had watched a few episodes of "Good Eats" and the family was making cookies. I found myself reciting the reason for creaming sugar. Afterwards, I thought about where I'd learned it...
You guessed it. Alton Brown, the stealth teacher
This looks like some great hangover food; simple, fast and delicious. Perfect for those "morning after" meals.
I'd put some hasbrowns on top of the cheese but under the egg - yummmm
if you're in a state to be making bechamel, you're not hungover enough
@@etherealg3940 To be honest; there are times where there are substitutions. A jar of purchased gravy sometimes makes it into the recipe, heated up, adding in some cream cheese. She (my wife) is not that picky the "morning after".
Nah when you have the munchies😏👌
@@TeamLegacyFTW was just about to say, perfect stoner food. I even love cooking when stoned. Lol
So he finally has a recipe where you prob have all of the ingredients already.
I wouldn't have a whole nutmeg
You got ground nutmeg and black forest ham at the grocery store guys. Recipes can be changed to fit whatever you have on hand.
@@prophetmaster4997 woosh!
@ don't do that
@ grow up
Easy! Mr Brown simplifies this very well. I like the open face sandwich with the ham already sliced.
Open face sandwich always reminds me of when Homer Simpson played golf.
MMMM open face club, sand wedge
Great to see this along with heaps if tips to make it the best way! Thanks
NO. METAL. ON. NON-STICK. PANS!
i got his everyday cook cookbook for christmas and i love his recipes!
I love love love these sandwiches! I'm so happy to see how Alton makes it
I haaate when people go ”it’s just 3 ingedients” and then go ”oh and the 4th ingedient must be fresh ground nutmeg”.
Jeez! Salt and pepper are obviously not counted as ingredients but special spice should be
Nutmeg aint a special spice if you're Jas Townsend.
Next time you're out, buy some whole nutmeg. You won't regret it.
This dish is right up my alley. It will definitely be a regular part of my life. Can't wait to try it.
Outstanding. Gotta try this
Thank you Mr. Brown. Can’t wait to try the recipe. You are an excellent teacher.
I feel like he's such a nice teacher, he is very patient and calm and explains each step, he doesn't assume you know anything. Lots of these celebrity chefs can often be mean when teaching I feel
Croque Monsieur means Bite into mister but ok sure... For ''Mister Crunchy'', it would be monsieur croustillant
Holy crap that looks absolutely amazing!!!! If I die before I eat one of these I'm going to haunt someone till I get one
fried eggs with some crunchy brownness is my favorite, and those were exactly perfect!
2:39 "I don't want gobs of it, nice coverage but not too much" as she spreads a loaded spatula onto the bread
I mean, that's as thin as you can spread that kind. Probably just fine pitted against all that cheese and an egg.
OK I NEED THIS IN MY LIFE. AWESOME
Why does he pronounce it “bash”-amel lol
He can’t help it
I was just getting ready to comment the same...BASH-amel lol
So after watching this with my husband, we made it. Loved it.
ROFL - "I'm going to use an English Black Forest ham" - I think the Germans might have an issue with that.
An English-sourced German ham on a French sandwich.
A recipe for a fractured Europe.
@@j.malo-roper4050 or this is America....you're welcome
I forgot how much fun Alton is to watch 😊😊
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 just made 5 sets of croque monsieur for 5 of my family members few hours ago today here in my house in Kuala Lumpur, Malaysia. My family loves croque monsieur anytime any day. They'd eat it till finger-licking good off the plate! Haha! I am the only one in the house making this dish, have made it many times in the past..
Little known fact, the french officially surrendered to Alton in 1999!
🤣🤣🤣🤣 the French surrender to everyone,,, since napoleon.
That looks frickin awesome
This is a fancy version of s.o.s. Gonna have to try this!
I loved this. I wish they would show more of this teaching in the Worst Cooks show, and less of making fun of the cooks, and Alton acting snarky. He is a wonderful teacher, and this really shows that. And there was so much to learn in just this clip.
The show is the snark, not the classes. The classes are more educational, but would probably be PPV for regular viewers. :-D
I toast the bread first so it's not soggy :3
Well played
It shouldn't get soggy if you used a liberal coating of ham and mustard
@@OneHappyGuy182 texture is still better with toasted bread.
Yes! He describes the meal as "mrs crunchy" but then keeps the bread soft. Didn't make sense at all.
@@jefsti yeah lost a bit of respect for alton there
A food network clip hasn't made me this hungry in years.
Alton seems like he would rather be elsewhere.
It is like he is paying for previous sins. Wonder what he did...
So would you if you'd been reduced to doing cheese on toast.
@@matthewcrocker7261 I think it's for cutthroat kitchen 😂😂😂
@@hellenjane it is for Worst Cooks In America he is an instructor this season and said he has been wanting to do the show for years
@@andrewthezeppo you kinda miss the joke there
Wooow que buen video me encanto mucho la receta 👌🙌🤩
Great video.
Prepared a variation I will call "Croque Madame Petite" - I cut the toast diagonally to make toasts points and then used Quail egg on top.
This is probably my favorite, as to why this isn't popular is a mystery. It's good by itself, great as hangover food.
Those looks awesome.
Definitely Looks Yummy !!
I would try this again even though the few I had while in France were terrible!!
Homemade, FTW.
Croque Monsieur always reminds me of the movie It's Complicated.
Dang bro. I remember watching good eats/food network when AB had hair. Time flies for real
Everyone have thier own Fav Food
Can't judge that !!!
👍👍👍
"I like my eggs runny"
He almost burnt them! LOL
Ikr, those are almost over-hard completely not over medium or over easy which is runny.
I make this with a mornay sauce to give it some extra cheesiness. Best breakfast for any occasion.
Worst Cooks: I don't use butter for eggs
Good eats reloaded: 1 tablespoon of butter for the eggs
Alton Brown contains multitudes
It might depend on the dish... olive oil would fry it up a bit more creating crisper eggs. Butter would be richer and it's already got butter in the gravy.
2:34 That "whole grain mustard" looks a lot like the Zatarain's Creole Mustard that Louisiana cooks have been using for 50+ years.
RonJohn63 true, but sometimes you can’t say brand names on air. Also, he might not want to imply that X brand is the only option.
@@thebigitchy Yes, they can't always show the brand. Saw the same thing happen on an episode of Iron Chef America once. A green can of 'lemon-lime carbonated beverage' was used.
His Pantry raid videos he names brands since they are not food network even though he is using their kitchen.
@@thebigitchy yes, I know. Have seen that for many decades. (Besides, creole mustard uses ground mustard seeds.)
Se ve delicioso y muy antojable ✅✅🤗
I hear Alton saying " ba-che-mel" so I think he's mixing up the a and e, in his mind... It's be-cha-mel, but I'm sure you still understand what he means. 😅
Paul Belanger lol it was driving me crazy each time 😂
@@anniewigi Maybe he just does not know how to pronounce it.
A master piece
Well, now I know what I am cooking for the family tomorrow.
You make such simple stuff, it's usually tasty and in short vids. Some people drag it on for 20+ minutes
i want to make this for breakfast tomorrow (: i don't have the exact ingredients but I've got dozens of substitutes that will work.
Lord that sandwich with a runny yolk is like heaven on a plate. Such an underrated sandwich!
If there is one phrase that hurts more than any other it's "just about exactly" 😅
"There is no more cheese."
"I like a fried egg with a *RUNNY* yolk..."
He's staring down anyone sensitive about it being undercooked lol.
Was that Prize of Iowa butter? Can hardly find the stuff anymore. And I live in Des Moines!
Yes please, may I have some?!
Imagine holding a knife and fork like that 😂
Oh my gods, somebody else noticed!
The first english speaking person to pronounce Croque Monsieur correctly... Respect! Long live Alton Brown
Naldax Tv and he only had to give up his ability to say béchamel to do it...
@@DillerDallerDuller lol damn, you beat me to it.
You need to mix with a better class of people 😂
Use bacon fat instead of butter for roux, but definitely use butter to cook egg. IMHO
it's not worth it unless you are already cooking bacon or have bacon fat around, any fat will work for roux.
Yum‼️👌🍴
quick Is' have no idea how Alton could make a Nutmeg last for "20 years" around my kitchen a Nutmeg lasts maybe form 2-4 batches of mashed potatoes (depending on size) and pot of Pumpkin/Butternut squash soup and a Pumpkin pie. That all said Julia Child's just rolled over in her grave when Alton said he doesn't use butter to cook his eggs, such talk is pure hersey I say, hersey that's what it is and continuing to talk like that will get him placed in the stockades, stretched upon the rack, and then tied to the stake and barbecued in molasses over a pecan and hickory fire. Wishing you all a Happy New Year.
i kno hes not but in the end of the video it looks like hes flipping them all off lol
So hungry now!
I wouldn't have flipped the egg if it was already overcooked like that.
👍 thanks for using grams! 👍
1 US teaspoon = 5 mL
1 US tablespoon = 15 mL
Alton, we HAVE to go shooting sometime! I'm in Las Vegas, NV.
He fugded up 😄
I’ve always preferred another translation of this. Crispy Mister, and Crispy Mistress.
Oh my! I'd never hear of the Mr. and Mrs. Crunchy (Croque Monsieur / Madam) before, but fear not I will be trying this tomorrow for lunch with the girls. ~_^
I am not familiar with this dish, but it looks delicious. Thank you Alton.
Mmmmmmm yeah! Bechamel is really easy to make, but I've never measured the ingredients. I just guess 1 tablespoon each of butter and flour and one cup of milk. Voila! Easy! Hard boil two eggs, peel and chop the whites into the Bechamel. Mash the yolks with a fork in a small bowl. Toast two pieces of bread. Put the toast on a plate, spoon the Bechamel on top and then sprinkle yolks over the top. Salt and pepper. This is so easy! My mom called this Eggs A-La Goldenrod!
I typically "baste" eggs instead of frying them, personally I'm a fan of poached eggs but can't be bothered with it half the time. Fair bit less oil, crack the eggs in, let them cook a bit, season, add some water and throw a lid on until the white has finished cooking and most of/all the yellow has faded. Kind of a nice middle ground between a fried or traditional basted egg and a poached egg. Also it's nice to not have to flip the egg and it slides right out of the pan with even minimal oil.
Instead of flipping the eggs put a little water in the skillet and cover. This makes the top basically poached and the bottom fried.
But like the tip about the clumpy corn starch. I thought it was just me.
I would love to take a cooking class taught by him
Buenísimo
OMG, I'm so hungry now!
Hell ya that looks dam good and easy to do. Thank you Alton Brown. Your a life saver for my grandson he loves farm fresh eggs . From my chickens. 👍👍👍🤘🇺🇸
oh i'm now Ravenous OMG , that looks Sooo Damn Good , but if my yolk is cooked i'd send it back lol :)
I want to try it
Yumyum
Black Forest ham is, definitionally, from Germany not England. Though that didn't look much like black forest ham....
Why is this not in restaurants? Never seen this before and looks so easy to make
I love Alton, and he is the reason I started grating my own nutmeg, but if your nutmeg lasts 20 years, you ain't using enough nutmeg!
When you grate your own, you also get some of the mace, too. That makes it extra warm.
So, an herbed ham sandwich with gravy and cheese. Got it!
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 ...
Alton is a really good teacher/mentor. I could tell that watching 100 episodes of CTK. Sure would be nice if they brought that back did I mention?
If you think he's been on Cutthroat Kitchen you should check out good eats if you haven't that's his actual cooking show
@@James-kq6cl Thank you very much for the nice recommendation :) Yes, I like Good Eats he was a great teacher there. I was just bugging Food Network in a series of comments bringing up Cutthroat Kitchen because I was watching a lot on hulu and would like a reboot/new episodes.
@@Night-Jester ah I see, good luck I hope they listen.