Kentucky Hot Brown Omelet


8 slices bacon
2 cups Mornay sauce (recipe follows)
4 Tbsp. butter, divided per omelet
12 large EGGS
¾ cup water
Salt & pepper, to taste
1 ½ lb. roasted turkey breast, sliced
8 slices Swiss cheese
8 tomato slices


1.) Line sheet pan with cake rack. Arrange bacon strips on top of rack. Cook at 400° until cooked through and crispy.
2.) Make Mornay sauce and keep warm. {recipe below}
3.) 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.
4.) Top omelet with two bacon and two tomato slices. Cover with Mornay sauce and broil omelet just until sauce browns, approximately three minutes.


3 Tbsp. butter
3 Tbsp. all-purpose flour
1 ½ cups milk
Pinch nutmeg
Salt & pepper, to taste
2 oz. Parmesan cheese, grated


1.) Heat a medium-sized saucepan over medium-high heat; when hot, add butter. When butter melts, add flour and start whisking.
2.) 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.
3.) 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.
4.) Remove pan from heat. Stir in nutmeg, salt, and pepper. (Without cheese, this is a bechamel sauce.)
5.) Still off heat, add grated cheese and whisk until melted into sauce. It should be thick and smooth.
6.) Taste and adjust seasoning to complete Mornay sauce.