From The Brown Hotel in Louisville, KY website, ” In the 1920’s, the Brown Hotel drew over 1,200 guests each evening for its dinner dance. By the wee hours of the morning, guests would grow weary of dancing and make their way to the restaurant for a bite to eat. Sensing their desire for something more glamorous than traditional ham and eggs, Chef Fred Schmidt set out to create something new to tempt his guests’ palates. His unique dish? An open-faced turkey sandwich with bacon and a delicate Mornay sauce. The Hot Brown was born!”
If you needed a reminder breakfast food is my favorite food. This is mainly because it’s the easiest to eat out being gluten-free. This recipe was coined by my Dad. At Easter, I made a gluten-free angel food cake. This cake requires many egg whites. My Dad used the leftover egg yolks to make this recipe. He calls this the breakfast hot brown. Tonight I created a baked version due to time constraints and limited cheese options.
This is a recipe for one sandwich. Multiply as needed.
1 Tablespoon coconut oil
1 piece gluten-free sliced bread ( I used Aldi’s)
2 pieces of bacon
1 thick slice tomato
1 Tablespoon shredded cheddar cheese
1 slice smoky provolone cheese
Melt coconut oil in small skillet. Whisk eggs in a bowl. Scramble eggs in skillet until soft. Do not fully cook the eggs. Place bread on ungreased cookie sheet. Layer scrambled eggs, bacon, shredded cheddar cheese, tomato and provolone cheese.
Bake at 400 degrees for 5 minutes or until cheese is melted.