Recipes // Breakfast // Old Hot Brown

Old Hot Brown


By Rick Browne

Serves 4 to 8


Mornay sauce:

  • 21⁄2 tablespoons unsalted butter

  • 3 tablespoons all-purpose flour

  • 2 cups milk, warmed

  • 1⁄4 teaspoon salt

  • Pinch of ground white pepper

  • 3⁄4 cup (3 oz) shredded mild Cheddar cheese
  • 8 slices bread, toasted
  • 8 slices ham
  • 8 slices turkey, white or dark meat
  • 8 (1⁄2-inch-thick) slices beefsteak tomato
  • 16 slices cooked bacon, as crisp as you like
  • Preheat the oven to 375°F.


  1. For the sauce: In a heavy, medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring constantly, until the roux is golden brown. Gradually whisk in the milk
and cook, whisking frequently, until thickened. Add the salt and pepper, then gradually stir in the cheese until melted. Set aside and keep warm.
  2. Place the toast in one layer in the bottom of a large baking dish. Top each piece of toast with a slice of ham and turkey, then pour 1⁄4 cup Mornay sauce over each one. Top each with a slice of tomato and bake until browned on the edges. Serve with 2 slices of bacon on top of each portion.
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