Kentucky Hot Brown Eggs Benedict blends the best elements of Kentucky’s famous Hot Brown sandwich — turkey, bacon, tomato, and a creamy cheese sauce — with classic Eggs Benedict. This original recipe was developed in collaboration with Ohio Eggs.
Ohio Eggs challenged me to create a dish using leftover Thanksgiving turkey and eggs, and this is the delicious result. My Eggs Benedict Breakfast Bake is one of the most popular recipes on my blog, and having grown up near the Kentucky border I’ve enjoyed the original Hot Brown at The Brown Hotel. Turning that iconic sandwich into an Eggs Benedict-style brunch felt like a natural way to use leftovers.
The traditional Hot Brown layers turkey and bacon on bread and covers it with mornay sauce and tomato. After Thanksgiving I often have leftover turkey and gravy, so I created a quick cheese sauce by melting sharp cheddar into warmed gravy. The result is rich, savory, and very satisfying.
Since fresh tomatoes aren’t always in season after Thanksgiving, I made a simple tomato butter by blending drained stewed tomatoes with melted butter and a touch of sugar. That slightly sweet, buttery tomato spread stands in for sliced tomato and balances the salty bacon, cheesy gravy, and rich poached eggs.
Is it difficult to poach the eggs for Kentucky Hot Brown Eggs Benedict?
I had never poached a picture-perfect egg before making this recipe, so I practiced a bit. It took three tries to get one that looked ideal, but the eggs you serve don’t need to be magazine-perfect. With a little practice you’ll find poaching easy and reliable. If you have questions beyond the instructions below, feel free to ask in the comments.
Follow the Ohio Poultry Association on social media for more holiday cooking tips and ideas.
Kentucky Hot Brown Eggs Benedict
Ingredients
- 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
Instructions
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In a small food processor pulse the drained stewed tomatoes with the melted butter and sugar until smooth. Set the tomato butter aside.
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Warm the leftover gravy in a small pot until it simmers. Stir in the grated cheddar and continue stirring until the cheese is fully melted and the sauce is smooth.
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Reheat the leftover turkey breast. SAFETY FIRST: Reheat leftover turkey to 165°F (74°C) before serving and enjoy leftovers within 3–4 days.
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Poach the eggs: fill a shallow saucepan with about 1½ inches of water and bring it to a rapid simmer. Crack an egg into a small ramekin. When the water simmers, stir to create a gentle whirlpool and slip the egg into the center. Reduce heat to medium-low and cook undisturbed for about 3 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels. Repeat, poaching 2–3 eggs at a time as space allows until all eggs are done.
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Assemble each English muffin half: spread about 1 tablespoon of tomato butter, top with reheated turkey slices, one slice of cooked bacon, a poached egg, and a generous spoonful of the cheddar gravy. Sprinkle with chopped fresh thyme and serve immediately.
Nutrition
More recipes perfect for brunch:
- Eggs Benedict Breakfast Bake
- Stuffed French Toast
- Maple Cream Cheese Pecan Rolls