This Grain-Free Kentucky Hot Brown Benedict takes all of the flavors from the original and deletes the dairy and grains keeping the traditional alive!
Much love to the legendary Brown Hotel in Louisville, Kentucky for creating the Kentucky Hot Brown! It is an open-faced sandwich with cheese and eggs and turkey and Mornay sauce. What does this mean?? It is the ultimate hangover breakfast. Give me this and a little hair of the dog and I can make it from one day to the next on Derby week!
Well, we all know that I LOVE Eggs Benedict…so why not make a Hot Brown Benedict version? I see no reason why not, ya’ll!!! Below is a grain-free, cheese-free version to give you some of the love but not all of the calories and junk!
Kentucky Hot Brown Benedict
- 1 pound turkey breast, cooked
- 4 thick-sliced pieces of bacon, cooked and halved
- 4 thick slices of a large tomato
- 4 poached eggs
- Cut chives for garnish
- UN-Cheesified Hollandaise Sauce:
- 3 egg yolks, beaten
- 2 teaspoons water
- 2 teaspoon freshly squeezed lemon juice
- 1/2 teaspoon Nutritional Yeast Seasoning (optional ~ this gives it a cheesy taste)
- 1/2 teaspoon smoked paprika
- 1/4 cup + 1 tablespoon organic butter or ghee
- For your turkey breast: preheat oven to 350 degrees. Season with salt and pepper. Place in a shallow baking dish with garlic cloves and a quartered lime or lemon (for aromatics). Pour about 1/4 cup of broth or water in the bottom of the pan…this will help “steam” the meat and keep it tender. Cover with aluminum foil to create a steamer tent. Cook for 30-40 minutes until it reaches 165 degrees F. Set aside.
- Cook your bacon. Cut your tomatoes. Set aside.
- Poach your eggs. With a slotted spoon, set them aside.
- In a double boiler, add all of the hollandaise ingredients. Whisk until combined and thick.
- Plate your meal. Slice the turkey and add it to the bottom of your plates. Add bacon, tomato, and a poached egg. Spoon the hollandaise over the top. Garnish with chopped chives.