Kentucky Hot Brown Eggs Benedict combines the best parts of Kentucky’s most famous sandwich (tomato, bacon, turkey and cheese sauce) and combines them with a traditional eggs Benedict. I am proud to have partnered with Ohio Eggs for the creation of this original recipe!
Ohio Eggs asked me to create a recipe using leftover Thanksgiving turkey and eggs and this is the happy result. My Eggs Benedict Breakfast Bake is one of the more popular recipes on my blog. And living so close to the Kentucky border I’ve had a chance to enjoy a hot brown sandwich from The Brown Hotel where it originated. Combining a hot brown and eggs Benedict seemed like a harmonious marriage made for leftovers.
The Kentucky Hot Brown is traditionally made with turkey, bacon and sliced tomatoes on bread smothered with mornay sauce. I always have leftover gravy as well as turkey after Thanksgiving so I figured that melting some good cheddar cheese into the gravy was a quick and delicious approximation of the original sauce.
And since Thanksgiving isn’t exactly the season for fresh tomatoes I made a tomato butter spread by blending together stewed tomatoes, melted butter and just a little sugar as a stand in for the sliced tomatoes. The slight sweetness of the tomato butter provides a nice counterpart to the salty bacon and cheesy sauce plus the richness from the poached eggs.
Is it difficult to poach the eggs for Kentucky Hot Brown Eggs Benedict?
I’d actually never poached a proper egg before creating this recipe so I practiced before taking my photos. It only took me three eggs before getting one that looked picture perfect. And in your own kitchens the eggs obviously don’t have to be camera ready so don’t fear the poaching process if you’ve never done it! If you have questions beyond my instructions in the recipe please ask me in the comments…
Kentucky Hot Brown Eggs Benedict
- 4 English muffins split and toasted
- 1 15 oz can stewed tomatoes drained
- 2 tbsp unsalted butter melted
- 1 tsp sugar
- 1 lb leftover sliced turkey breast
- 8 slices bacon cooked and drained
- 8 large eggs
- 1 cup leftover turkey gravy
- 4 oz extra sharp cheddar cheese grated
- 1 tsp fresh thyme chopped
- In a small food processor pulse the stewed tomatoes with the melted butter and sugar until smooth. Set aside.
- In a small pot heat the gravy until simmering and add the shredded cheddar cheese. Stir well until completely melted and smooth.
- Reheat the leftover turkey breast. SAFETY FIRST: Reheat leftover turkey to 165°F before serving, and enjoy leftovers within 3-4 days.
- Fill a shallow saucepan with about 1 ½ inches of water. Bring the water to a rapid simmer. Crack one egg into one small ramekin. The fresher the eggs the better. When the water is simmering, use a large spoon to make a whirlpool swirl in the water and drop the egg into the center. Lower the heat to medium-low and allow the egg(s) to cook undisturbed for 3 minutes. Gently remove the poached egg from the water with a slotted spoon and allow to drain on a paper-towel lined plate. The eggs can be trimmed to look neater with kitchen shears if necessary. Depending on how large your pan is you can poach 2 - 3 eggs at a time until all 8 eggs are poached.
- Top each toasted English muffin half with about a tablespoon of the tomato butter, reheated turkey breast slices, one slice of cooked bacon, a poached egg and a dollop of the cheddar gravy. Sprinkle each half with a little fresh thyme and serve.
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