Breakfast Kentucky Hot Brown
Start your day with a decadent twist on a Southern classic: the Breakfast Kentucky Hot Brown. This comforting open-faced sandwich features layers of buttery toasted bread, succulent turkey breast, and crispy bacon, all smothered in a creamy, homemade Parmesan Mornay sauce. Topped with fresh slices of tomato, a perfectly fried egg, and a sprinkle of optional parsley for garnish, it’s a show-stopping breakfast that’s as hearty as it is indulgent. Ready in just 30 minutes, this recipe combines rich flavors and textures, making it the perfect choice for weekend brunch or an elevated weekday treat. Don’t forget to share this savory delight with a friend—it serves two! Keywords: Kentucky Hot Brown, breakfast sandwich, Southern breakfast, creamy Mornay sauce, brunch recipe.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 cups Parmesan cheese, freshly grated
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 pinch ground nutmeg
- 2 slices thick-cut bread slices (such as Texas toast)
- 4 ounces cooked turkey breast, thinly sliced
- 4 slices crispy cooked bacon
- 1 medium tomato, sliced
- 2 large eggs
- 1 tablespoon olive oil or butter for frying eggs
- 1 tablespoon chopped parsley (optional, for garnish)
Instructions
Preheat your broiler to high.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to make a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook the mixture for 3-4 minutes until it thickens.
Add the Parmesan cheese, salt, pepper, and nutmeg. Stir until the cheese is melted and the sauce is smooth. Remove from heat and set aside; this is your Mornay sauce.
Toast the bread slices until golden brown, either in a toaster or under the broiler.
Place the toasted bread on a baking sheet. Layer each slice with 2 ounces of turkey and 2 slices of crispy bacon.
Spoon the Mornay sauce generously over the turkey and bacon layers.
Top with slices of tomato. Place the baking sheet under the broiler for 2-3 minutes, or until the sauce is bubbly and lightly browned.
In a skillet, heat olive oil or butter over medium heat. Fry the eggs to your preferred doneness (sunny-side up or over easy recommended).
Carefully place one fried egg on top of each prepared slice of bread.
Garnish with chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 4948 mg | 215% | |
| Total Carbohydrate | 90.7 g | 33% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 24.9 g | ||
| Protein | 127.1 g | 254% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1942 mg | 149% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1775 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
