Wish Upon A Dish: Kentucky Hot Brown Stuffed Tomatoes ♥ Rise & Shine with a Savory Breakfast - RecipeReDux Challenge August 2017

August 21, 2017

Kentucky Hot Brown Stuffed Tomatoes ♥ Rise & Shine with a Savory Breakfast - RecipeReDux Challenge August 2017

Hi there,
Time for another Recipe Redux Challenge.

This month's challenge is a Rise and Shine with a Savory Breakfast
The trend of protein-packed breakfasts is catching on…and back-to-school time is looming. This month, show us new healthy takes on eating savory or dinner-inspired dishes for breakfast.

I knew this dish was the national dish of the Kentucky Derby. Wasn't until this year that I expressed an interest in making the Hot Brown.
What clinched the deal is a daily bumper crop of tomatoes that is on the verge of being unmanageable. For tomato lovers this is a year to brag about.

Anyone who grows tomatoes knows it is hit and miss from year to year. Last year it was so hot, I bought umbrellas to shade my crops but by August, the vines dried up and stopped producing.
This year I kept my produce choices to 4 vegetables. Swiss chard, Asian eggplants, cubanel peppers and tomatoes.

So where do I stand as of today? Bumper eggplants, decent amount of chard, absolutely NO peppers. Ahh but there are 6 kinds of tomatoes that just won't stop producing. I think the cooler weather this August has lots to do with that. Not complaining but I am not as big a lover of tomatoes as the Nudge is, so he gets a grape, cherry & teardrop tomatoes in a jar salad he eats weekdays.

Finally the large meaty tomatoes started to turn red and all at the same time. My San Marzano's have been appearing in sauces, salsas, and salads for a month but the Rutgers are finally sitting in the sun waiting for it's day in the spotlight.

The timing could not have been better for posting this recipe.
Anyone not familiar with a Hot Brown needs to know that it is as Southern as can be.
Bacon, tomatoes, egg toast (brioche), cheese sauce and poached eggs. What's not to love.

For a healthier version (and one that can be prepared the day before), I am taking those iconic ingredients and stuffing them into a tomato instead of on top.

Originally this dish is made with freshly roasted turkey breast and if you use your leftover Thanksgiving turkey for sandwiches why not make this instead.
Too hot to roast any bird, I bought a pound of deli Black Bear Green Hatch Pepper Chicken Breast (sliced 1/8" thick) & chopped that into bite sized pieces. I baked the egg bread and set the tomatoes on top, which will not only act as the sponge at the bottom of the tomatoes, it helps to keep them snugly straight. The rest was layering, baking and then topping with a poached egg. I am giving my Hot Brown a Texas spin by using pepper jack cheese and the hatch pepper chicken.

I have to say, while I lightened up this version there was no indication of lighter flavor.
This was good and different so come Thanksgiving, will make an appearance on my turkey day leftover buffet.
Next time I am going to place a grilled slice of artisan Italian bread to sop up all the tomato juices and the sauce.

Kentucky Hot Brown Stuffed Tomatoes
makes 2 tomatoes
* 2 large tomatoes, insides removed & salted
* 6 oz cheese (2oz Pepper Jack, 2oz 50% less fat sharp Cheddar, 1oz Asiago, 1oz Parmesan)
* 1/2 can evaporated skim milk
* 5 slices bacon, cooked
* 1 lb roasted turkey or chicken, chopped
* 2 large eggs, poached or fried, salted & peppered

Preheat oven to 375 degrees.

Place the tomatoes upside down on a paper towel while you grate the cheeses.
Divide the cheeses in half.
Heat the evaporated milk and add half the grated cheeses.
Stir until sauce is smooth with no lumps. Remove from the heat.

Toast the bread and chop into crouton. Place croutons in bottom of baking dish.

Stuff the tomatoes starting with a quarter of the meat then the same with the cheese. Repeat.
Top the tomatoes with bacon strips.

Cover with foil and bake for 35 minutes. The tomatoes should be hot and tender but still hold their shape. Tent the tomatoes with the foil and reheat the cheese sauce.
Ladle a few spoon fulls of the sauce on each dinner plate and then place half the croutons on the sauce. Top that with one tomato.
Place poached egg on top of bacon and then spoon more of the cheese sauce over the egg.



1 comment :

Karman | The Nutrition Adventure said...

These look scrumptious! Great photos :)