Go Back
Kentucky Hot Brown Eggs Benedict by Foodtastic Mom

Kentucky Hot Brown Eggs Benedict

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.

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4
Calories 491 kcal
Author Foodtastic Mom


  • 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


  1. In a small food processor pulse the stewed tomatoes with the melted butter and sugar until smooth. Set aside.

  2. In a small pot heat the gravy until simmering and add the shredded cheddar cheese. Stir well until completely melted and smooth.

  3. Reheat the leftover turkey breast. SAFETY FIRST: Reheat leftover turkey to 165°F before serving, and enjoy leftovers within 3-4 days.

  4. 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.

  5. 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.