Yes, The Rock is now more widely known as a movie star but let’s be honest he will always be the acclaimed televisual faux-athlete of the WWE … making him, obviously, the perfect fit for the successful TV star of the Meggstravaganza.
Oh, plus he has Ballers that is currently on HBO, so he is firmly in the TV legend realm. Fun fact: Ballers was originally conceived as a romantic comedy about my sexual exploits in the late 90s / earlier 00s, just before he hit the big time.
I first met The Rock while attending the non-shit version of William McKinley High School, where we quickly bonded over being man-children and having to shave in kindergarten. Our love for wrestling also bonded us, although he was less enthusiastic about my Ancient Greece inspired naked/sexy Greco-Roman Wrestling, called Dicko Roman.
While the style didn’t reach the mainstream, I did parlay it into a beautifully scripted porno that, to be honest, should have crossed over to mainstream … like a gay, hardcore Debbie Does Dallas.
The Rock has long been a fan of Meg Ryan’s work (we used to spend our Friday night slumber parties play wrestling and watching her rom-coms), so he was thrilled to be given the opportunity to help her re-ascend to greatness.
He is very busy, what with him currently filming Babe-watch with my on again-on again fling, Zeffy, but was able to take some time out to snack on a rich The Croque Madame.
While this isn’t the most ideal meal to serve someone busy being shirtless and oozing sex appeal like the OG Mitch Buchannon, The Rock just can’t go past the quintessential French brunch version of the grilled cheese. Between the rich white sauce (which admittedly I am very heavy handed with to avoid waste … despite the risk it poses to my heart), the gruyere (which smells like SJP looks, a foot), the whack of dijon and the perfectly fried egg, you can’t help but be there to devour it.
Before a slow-mo run into the water to burn of the extra calories – enjoy!
The Croque Madame
30g unsalted butter
1 tbsp flour
1 cup milk
¼ tsp salt
Freshly grated nutmeg
1 cup Gruyere, grated
4 slices sourdough
4-6 thin slices of deli ham
2 large eggs
pepper, to taste
Preheat the oven to 180°C.
In small saucepan, melt the butter over high heat until it starts to foam. Whisk in the flour and cook until it is golden and viscose, before adding the milk and salt, whisking constantly until the mixture thickens. Remove from the heat and stir in a pinch of nutmeg and half the cheese.
Lay the slices of bread on a baking sheet, spread with dijon and top with the ham and remaining cheese. Divide half of the bechamel over the top and close the sandwiches.
Melt a lug of unsalted butter in a frying pan over medium heat, add the sandwiches and fry on both sides until golden brown and the cheese is melted and gooey.
Place the sandwiches on the baking sheet, top with remaining bechamel and bake in the oven until it crisps and browns. About ten minutes.
While the sandwiches is becoming gloriously golden, wipe out the frying pan and heat over high heat. When nice and hot, reduce the heat to low and fry the eggs, sunny side up, until the white is gloriously cooked and the yolk soft.
Remove the sandwiches from the oven, plate, top with the fried eggs, season, devour, regret eating so much and run slow-mo into the water, obviously after waiting 15 minutes.
Or you could run in straight away and hope that you hit some trouble and need Zeffy to save you. Which coincidentally is one of our top ten role play situations!
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