Kentucky brown omelet with bacon and tomatoes

Kentucky Hot Brown Omelet

Kentucky isn't just known for its fried chicken; it also makes one of the best omelets ever. Topped with Mornay sauce (a classic French sauce specifically prepared for egg dishes) a hot brown omelet is perfect for switching up the breakfast menu.

Kentucky brown omelet in black take out box
Yields 4 Omelets
Prep + Chill Time 25 min Cook Time 25 min Total Time 50 min

A Louisville, Kentucky classic made easy in any home kitchen. Surprise your family with an omelet that's a step above but still so simply to make.


For the Mornay Sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1½ cups milk
  • Pinch of nutmeg
  • Salt & pepper, to taste
  • 2 oz. Parmesan cheese, grated

Kentucky Hot Brown Omelet

  • 8 bacon slices
  • 2 cups Mornay sauce
  • 4 tablespoons of butter, divided per omelet
  • 12 large Dakota Layers eggs
  • ¾ cup water
  • Salt & pepper, to taste
  • 1½ pounds roasted turkey breast, sliced
  • 8 slices of Swiss cheese
  • 8 slices of tomatoes


Mornay Sauce

  1. Heat a medium-sized saucepan over medium-high heat; when hot, add butter. When the butter melts, add flour and start whisking constantly. Do not stop whisking otherwise the butter will burn or the flour will turn too brown. It’s only going to take a minute or a minute-and-a-half for the roux to start turning a pale yellow.
  2. 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 the sauce burn.
  3. Turn off stove and remove pan from heat. Stir in nutmeg, salt, and pepper. (Without cheese, this is a béchamel sauce.)
  4. Using the residual heat from the stovetop, add grated cheese and whisk until melted into sauce. It should be thick and smooth.
  5. Season to taste to finish the Mornay sauce, cover and keep warm


  1. Line sheet pan with wire rack. Arrange bacon strips on top of rack. Cook at 400° until cooked through and crispy.
  2. Melt a tablespoon of butter on medium-low heat in nonstick pan.
  3. Whisk together 3 eggs and 3 tablespoons of water per omelet. Add egg mixture to pan with salt and pepper.
  4. With a rubber spatula, push edges inward while tilting pan towards empty space continuously, until about 70% cooked. While eggs are flat, add six ounces of warmed turkey to center along with two slices of Swiss cheese
  5. Fold one-third of the omelet toward center, then invert onto an oven-safe plate or pan.
  6. Top omelet with two bacon slices and two tomato slices.
  7. Cover with Mornay sauce and broil omelet just until sauce browns, approximately three minutes.

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