MR. CRUNCHY WITH AN EGG (MRS. CRUNCHY)

Mr. Crunchy with an Egg (Mrs. Crunchy) image

Provided by Alton Brown

Time 30m

Yield 4 servings

Number Of Ingredients 16

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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
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

Steps:

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.