
Kentucky Hot Brown Omelet

Kentucky Hot Brown Omelet
Yield: 4
Yield: 4
Line sheet pan with cake rack. Arrange bacon strips on top of rack. Cook at 400° until cooked through and crispy.
Make Mornay sauce and keep warm.
To make omelet, melt a tablespoon butter on medium-low heat in nonstick pan. Whisk together 3 eggs and 3-tablespoons water per omelet. Add egg mixture to pan with salt and pepper. With rubber spatula, move eggs inward continuously, until about 70% cooked. While eggs are flat, add six-ounces warmed turkey to center along with two slices Swiss cheese, fold one-third of the omelet toward center, then invert onto an oven-proof plate or pan.
Top omelet with two bacon and two tomato slices. Cover with Mornay sauce and broil omelet just until sauce browns, approximately three minutes.
bacon |
8 slices
|
Mornay sauce (recipe follows) |
2 cups
|
butter, divided per omelet |
4 Tbsp.
|
large eggs |
12
|
water |
3/4 cup
|
Salt & pepper, to taste | |
roasted turkey breast, sliced |
1 ½ lb.
|
Swiss cheese |
8 slices
|
tomato slices |
8
|
Heat a medium-sized saucepan over medium-high heat; when hot, add butter. When butter melts, add flour and start whisking.
Be careful not to let butter burn or flour turn brown. It’s only going to take a minute or a minute-and-a-half for roux to start turning a pale yellow.
Slowly add milk in a stream, while constantly whisking. Bring sauce to a boil, then immediately lower heat to simmer. Continue simmering and whisking occasionally for 3 to 4 minutes, being careful not to let sauce burn.
Remove pan from heat. Stir in nutmeg, salt, and pepper. (Without cheese, this is a bechamel sauce.)
Still off heat, add grated cheese and whisk until melted into sauce. It should be thick and smooth.
Taste and adjust seasoning to complete Mornay sauce.
butter |
3 Tbsp.
|
all-purpose flour |
3 Tbsp.
|
milk |
1½ cups
|
ground nutmeg |
Pinch
|
Salt & pepper to taste | |
Parmesan cheese, grated |
2 oz.
|
Place omelet in to-go container with lid.