Croque Madame: The Ultimate Breakfast Sandwich 

Babish had hair!?!

Hair. On. Top. Of. The. Head.

WHERE IS THE CROSS SECTION MONEY SHOT?!

The little cloud of flour when you paid the cameraman tax was like pure delicious cinematic gold

No cross-section? How could you?! We trusted you!

Hi Andrew, first of all i am french, i've nerver seen a Croque madame with rustic loaf, I decided to try out you reciepe step by step and guess what ? it was the best Croque madame I ever ate. Thank you Andrew

Entertaining, comedic, expertly filmed and edited all while demonstrating your clear food authority. Keep on going!!

0:00 "Fried chicken ass." I had to listen to it 5 times to hear what he actually said

I keep thinking you're going to say 'pepper, pepper, pepper'....you voices are so similar!

Yeah I already love this channel. So well produced, narrated, written, edited, and cooked. Damn fine work.

Sir, if you opened a restaurant I would eat there every day.

before he made us bake the bread ourselves :'')

But did you use French butter?

So glad Reddit brought me here. I must make this.

idk your voice makes this 100x better its really soothing and chill to listen to

Sam the Cooking Guy also has an amazing version of this. He uses Chipotle Gouda instead of the gruyere cheese, and he also spread dijon mustard on the bread before toasting. I tried it myself, it was amazing. Also I sprinkled smoked paprika over the top of the cheese/bechamel just before I put it in the oven. Gives it a richer color and a bit of smoky flavor.

Are you ever going to do a recipe for Tossed salad and Scrambled eggs?

Saw the most recent episode of croque monsieur. And I said where did I see this before 😂

This is essentially my recipe with the following adjustments: 1. Inner contents of the sandwich are ham and swiss. The swiss is added when the ham is added so it gets a head start melting in the frying pan. 2. The top of the sandwich is coated with bechamel, then a handful of smoked gruyere is thrown on top before going into the broiler. 3. The egg is actually seasoned with salt and pepper as it should be.

I've watched this video at least 20 times and just noticed that he buttered the bread, then toasted the bread in a heavily buttered pan. I like your style Babish

Some serious slave labor going on here, poor camera man.

These have been great since the beginning, you're doing a great job!

I thought this was going to be about baking cinnamon rolls at first, just looked at the thumbnail and clicked before reading. This looks even better though!

I'm watching this in 2020 when you have over 8 million subscribers, and i have to tell you, there is not much a difference between this video and the last one you have uploaded - i'm not meaning this in a negative way, you, my friend, had the recipe of succes from way back. It's just mesmerising how much charisma and finesse you have even without the fine tuning of all theese RU-vid years. I tip my hat for you sir, and i hope you can grow at least as much as you have untill now. Cheers

Pretty sure I'll end up with every single one of your cooking videos in my favorites if they all keep being this good xD Love the mild humor you got going on!

I'm french and this is how I make a croque-Madame. Thank you for not screwing this up with weird ingredients like americans usually do.

Just made this sandwich. It's amazing. I used provolone instead of gruyere and it was still delicious. My little piece of advice is to not be afraid to load your sandwich up with the bechamel. It was my first time making one, so I was a little conservative with how much I put on there.

I come back to this vid from time to time....just to admire the progress he's achieved.

Nicest version Ive seen. And no messin'. (either with the recipe, or the presentation) Subbed.... and I just tried it.. a dollop of Dijon mustard in the béchamel doesn't hurt 🙂

Damn this old format confuses me. So good, and yet so short...

I think the thing I like about this channel most is just how aesthetically pleasing everything is.

I find these videos so soothing. I end up watching a few while I get ready in the mornings, it's like standing in the kitchen with a friend and having a chat. Idk if it's the music or the voice over or what but I love it.

As a self-proclaimed creep with a crush, I SEE THAT WEDDING RING WHAT IS THE TEA

I've always done hollandaise instead of bechamel but maybe I'm just fat. it's delicious though

I've got to say, you really have come a long way from these early videos, Babish. Everything is better now. The audio, the camera angles, your cookware, your explanations of the processes and techniques you use. It's so fun to watch. Keep it up man!

Wow. After watching babish for years, this video I've never seen before pops up on my feed. Crazy

no cross section? who am i watching right now...

been binging your videos the whole day, thank you for the wonderful videos man!

This was the first video that I watched on this channel. I remember being baffled by the low amount of views and lack of other videos on this channel. Looking at the views and number of videos now, I'm very satisfied.

Thank you for this recipe! I appreciate how quick and easy to follow your videos are. I just just made this with Pecorino Romano (no grueyere in the fridge!), included a little salami, and topped it with herbes de Provence and it was DELICIOUS!

In 2 years this guy has gained 6 million subs crazy...

Hair! Hair!

Your channel is literally one of the major reasons I'm so excited to be in an apartment instead of a dorm next year. I can't wait to have my own kitchen so I can actually cook things!

I never thought I'd see a Babish video that was so short judging from how long his videos are currently but I guess ya learn new things from old videos! This looks like a pretty good recipe as well!

Oh my god babbish had hair. Good lord this is a great discovery for the ages

My God... all the feels.

I add some dijon to the bread before toasting. Just the lightest spread of it. One of these and you don't need to eat until late afternoon. Edit: LOVE your channel by the way. Massive fan.

"First, I gotta pay the camera man real quick" DED. YOU WIN EVERYTHING.

umm when the camera moved to the stove he had hair

0:08 holy shit hair omg

Fun fact: Up here in Québec, the term Croque Monsieur means a typical grilled cheese. A Croque Madame is when you add bacon or any extra ingredient. They both mean word for word : ''Bite-Mister'' and ''Bite-Miss''. Even in the food world women are more complicated.

I've watched, at least 50 of these episodes, and all of a sudden I'm back to where it all started. Poignant.

Wait, Babish has hair.

Just made this... Fucking delicious... Great job Andrew

you can add a bit of yellow mustard to the bechamel , gives it a nicer flavor , and in my opinion a better color . Also I usually fry the egg half way , then put it yolk side down on the sandwich , then bake for 2 min. and done . It helps the egg stick to the sandwich better , and no exploding yolk

Babish has come a long way over the years. Now the camera man gets the entire butt of the bread.

Is this... Is this rare footage of when Babish had hair on his head?!

Nice! do you use colour grading for your video?

I live for that beat drop

Actually, in France, the Croque-Madame (wich meant bite Mrs) is a Brasserie Dish wich it's absolutely not a breakfast plate but more an Lunch plate that you can order at any French Restaurant.

I would eat the fuck outta that sandwich.

Damn. Being your roomate must be like being Ramsey's wife but minus the high grocery bill.

i've made hundreds of those for people and was pleased to find out my process is almost exactly the same although i have never tried toasting the besh just the gruyere on the ham but im gonna try that way next time

Babish is a lot more talkative and funny now a days,boy how he has grown

He has hair

What about the count of Monte Crisco sandwich? Just me? I mean, am I the only one who eats it for breakfast?

What I love about this channel is that he doesn't waste my time by doing the standard RU-vidr intro and outro. "Hey Guys!!!! Insert 5 minutes of pointless introduction." Then again at the end, recapping the whole thing and begging for a like or a subscribe. Subscribed anyway. Good channel.

Idk why RU-vid suggested such an old video but wow I'm glad it did.

I am here form the brick house

According to Grammarist.com both "binging" and "bingeing" are considered correct spellings of the progressive tense of the verb "to binge." And while historically "binging" has had more usage, the frequency of "bingeing" in literature superseded it in the early 1980's at almost exactly the same time that the term skyrocketed in popularity. For a decade or so both terms saw a massive increase in their appearance in literature, but "binging" could never keep up, and by the mid nineties its usage was in steep decline. Now I totally understand the impulses of grammatical purists, so if you are one, and are trying to revive a spelling which you think is aesthetically superior or truer to its linguistic roots, then I can totally respect that. However, to me and possibly many others, the word "binging," without the "e" to soften the "g," looks very much like it rhymes with "pinging", and connotes the usage of a certain much derided, only-useful-for-porn search engine called Bing. Personally, and it might just be me, "Binging with Babish" sounds like a show in which a heavy breathing, thickly-accented, basement dweller shakily demonstrates how to do perfectly innocent web searches that devolve into lists of urban dictionary sex acts and pornhub links. Therefore my totally unsolicited and completely dispensable advice would be to shoehorn that "e" right in there post haste for the sake of clarity and disambiguation. By the by, it's a great show you've got. I also really like "You Suck at Cooking." If you haven't seen it yet, then I highly recommend it.

Made this yesterday morning. Tastes even better than it looks. New favorite breakfast food. 10/10

French: Croque madame Translation to English: Ms. Crunchy

Boooo, no cross-section.

Is that hair on your head?

It's funny because for my entire life I have put the béchamel between the bread slices and the gruyere on top of the bread slices.

You’re new videos have increased in quality by soooo much! Especially compared to these older videos.

We actually just made this at a cooking camp I went to. It was very cheesy and rich.

killin' it with all these releases!

In France, we eat those for lunch or even dinner. But it's interesting to notice those little cultural differencies. In any case, congrats on your vids and recipes, everything looks delicious!

your drink selection is off the charts

I've had authentic French Canadian croque Madame and it is the best Sandwich I've put in my mouth

Frog Lady sandwich is my fav

I swear I watched all of your videos (even the hidden ones deep in the vault that have nothing to do with cooking) but how did I miss this?!?!

its so satisfying watching these videos

So happy I found your channel (the Sunny inspired foods video lured me in). For my day job, I work as a chef and it makes me quite happy to see your passion (and talented execution!). Keep up the good work! Much respect.

The most French food item ever devised

When I first saw your vids being shared on facebook, I thought it would be just like any other cooking channel, but I was seriously wrong! Love the editing, the aesthetic, your humor, and of course, the food! Subbed! ❤️

and as soon as we get a couple pretty shots of it, *WE* *_E A T_* *IT*

I think you should make a video about cheese fondue. (Not the squares, the OG melty cheese dip) It's a few steps, it's easy and *it makes incredible cheese pull action.*

I made the one from Alton Brown, hands down top 10 dishes I love making over and over again.

The rare sandwich video with no cross section :0

This was so easy to make and possibly the most delicious thing I have ever eaten. I didn't even have the right kind of cheese and I used turkey instead of ham for the same reason as the cheese and it was still killer.

My absolute favorite cooking show!! Seriously man, Im a huge fan!

"your going to want to brush your rustic loaf with melted butter then pile it high with ham" That is my favorite sentance

Just a simply great channel here! Great recipes, great filming, everything is great!! Love watching and then creating these delicious meals

I just saw this this morning and decided to try and make it. Best breakfast sandwich I've ever had 🙌🙌

If there's no cross section this isn't binging with babish

I'm so happy too see he revisited recently 😍

I had this in France but they put the Bachamel sauce inside the sandwich, same with the egg. Nice job looks great!

I have no idea why this was recommended to me, but i makes me happy. You earned a new subscriber!😊