Kentucky Hot Brown
As an indulgent brunch or light meal, it makes a delicious alternative to cheese on toast or welsh rarebit.
- Serving: 4
Ingredients
- 60g butter
- 30 g corn flour
- 350ml milk
- 30g freshly grated Parmesan cheese, or mature cheddar
- ½ beaten egg
- salt and pepper to taste
- 15g butter
- 200 g sliced fresh mushrooms
- 2 tomatoes, thinly sliced
- 320g thinly sliced roast turkey
- 4 slices Genius bread, toasted
- 40g parmesan, finely grated
- 4 slices streaky bacon
Method
- In a heavy bottomed pan, melt 60g butter over medium heat. Stir in the flour. Remove the pan from the heat and slowly whisk in the milk.
- Return the pan to the heat and continue to stir the sauce until it begins to boil then simmer for 1 minute. Remove the sauce from the heat and stir in half the Parmesan cheese and beaten egg. Season with salt and pepper to taste.
- Heat the remaining 15g of butter in a small skillet. Fry the bacon until crisp and keep warm in a low oven. Add the mushrooms to the pan and gently fry until soft and golden brown. Set aside.
- Preheat your grill. For each Hot Brown, place one slice of toast onto a heatproof plate or dish. Cover the toast with about 1/4 of the sauteed mushrooms and 4 tomato slices and arrange ¼ of the turkey strips on top.
- Spoon the cheese sauce over the toast and topping and sprinkle with the remaining Parmesan cheese.
- Place the entire dish under the hot grill until the sauce is speckled brown and bubbly. Remove from grill, place one slice of bacon on top and serve immediately.
