Entry #1829, November 15, 2012

You don’t have to deprive yourself of having a sumptuous meal just because you don’t know how to cook or bake. With this Kentucky Hot Brown on a Biscuit recipe, you will never be wronged of baking this easy and delicious meal. Use only fresh ingredients to attain the tasty flavor.

Kentucky Hot Brown on a Biscuit Recipe

Kentucky Hot Brown on a Biscuit

Image via: Tasty Recipes

For the Mornay sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups 10% cream
• 1/3 cup grated Parmigiano Reggiano or Grana Padano, divided
• A grating of fresh nutmeg, less than 1/8 teaspoon, optional
• Kosher salt and freshly ground black pepper to taste

To assemble

• 2 eggs
• 2 buttermilk biscuits, split
• 1 medium tomato, a good meaty variety, sliced
• 2 thick slices roasted turkey breast, maybe 4 to 6 ounces total
• 2-3 slices thick-cut bacon, cooked crisp and kept warm
• 1 recipe Mornay sauce, kept warm
• Flat leaf parsley, to serve

Kentucky Hot Brown on a Biscuit

Directions

1. In a medium saucepan over medium heat, melt the butter. Slowly whisk in the flour, incorporating fully so there are no lumps. Continue to cook the mixture, stirring constantly, for a minute or so more. In a slow, steady stream, pour in the cream and whisk to combine. Cook, stirring often to make sure the sauce isn’t catching, until the sauce comes to a boil, around 3 minutes. Turn the heat to low, and stir in 1/4 cup of the cheese. Season to taste with kosher salt and ground black pepper, and nutmeg if using. Keep the sauce on the lowest heat to keep it warm, stirring occasionally.
2. Preheat a broiler. Cook the eggs to your liking; my preference is either fried sunny side up, or poached. At most, over easy. But, it’s your breakfast so do what you’d like. My only note is that they can be slightly undercooked as they’ll be blitzed under the broiler and nobody likes rubbery eggs. Get them ready and then set them aside for a moment. Place the two bottom halves of the biscuits on a small baking sheet or an oven proof plate. Top each bottom with a few slices of tomato. Place a slice of turkey on top, then divide the bacon between the two (breaking the slices in half to keep things neat, if needed). Place your eggs on top. Pour over some of the Mornay sauce and sprinkle the reserved cheese on top. Keep the rest of the sauce hot for serving. Put the biscuit tops beside the filled bottoms, cut side up.
3. Toast the sandwiches under the broiler until the sauce starts to bubble and the cheese begins to brown. This should take maybe a minute. Remove from the oven, garnish with whole parsley leaves (which bring a much-needed, fresh crunch), and top with the second half of the biscuit. Serve immediately, with the remaining Mornay sauce passed alongside.

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