Kentucky Hot Brown Breakfast
The legendary Hot Brown was created at Louisville's Brown Hotel in 1926. This breakfast version of Kentucky's most famous sandwich features sliced turkey and crispy bacon on toast, smothered in rich Mornay sauce, topped with fried eggs, and broiled until bubbly and golden.
Equipment Needed
Instructions
Cook the bacon: Arrange bacon slices on a sheet pan and bake at 400°F for 15-20 minutes until crispy. Or cook in a skillet over medium heat. Drain on paper towels.
Make the Mornay sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1-2 minutes until golden. Slowly whisk in warm milk, stirring constantly to prevent lumps.
Finish the sauce: Simmer sauce until thickened, about 5 minutes. Remove from heat and stir in both cheeses, nutmeg, salt, and white pepper. The sauce should be thick but pourable.
Toast the bread: Toast Texas toast slices until golden on both sides. You can do this under the broiler or in a toaster. Keep warm.
Fry the eggs: Melt butter in a skillet over medium heat. Fry eggs to your preference - sunny-side up or over-easy works best so the yolk can run into the sauce.
Build the Hot Browns: Place a toast slice in each of 4 individual oven-safe dishes. Layer turkey slices generously on top of each toast.
Add the sauce: Ladle Mornay sauce generously over the turkey, covering completely. Place two fried eggs on top of the sauce on each dish.
Broil: Place dishes under a hot broiler for 2-3 minutes until the sauce is bubbly and starting to brown on the edges. Watch carefully - it can burn quickly!
Add the finishing touches: Remove from broiler. Cross two bacon slices over each Hot Brown in an X pattern. Add tomato slices to the corners and garnish with fresh parsley.
Serve immediately: Hot Browns must be served hot! Place dishes on plates (they're very hot) and serve right away. Cut into the eggs to let the yolk run into the sauce. Pure Kentucky breakfast luxury.
💡 Pro Tips & Variations
- Brown Hotel history: Chef Fred Schmidt created the Hot Brown in 1926 as a late-night snack for dancers at the hotel. It became an instant Louisville legend.
- The cheese blend: The original recipe specifies a combination of Parmesan and Pecorino Romano. Using just one won't give you the authentic flavor.
- Proper Mornay: The sauce should coat the back of a spoon. Too thin and it won't brown properly; too thick and it will be gluey.
- Broiler watch: Stand by the oven during broiling - the sauce can go from golden to burnt in seconds.
- Individual dishes: Using individual oven-safe dishes (like at the Brown Hotel) makes for impressive presentation and even cooking.
- Derby Day tradition: Hot Browns are a Kentucky Derby breakfast tradition. Serve alongside a mint julep for the complete experience.