Thursday, April 23, 2015

Kentucky Hot Brown Salad - Healthy Kentucky Derby Recipe #EBeggsfit

I will never forget my first celebrity chef dining experience. This was in the early 2000's when my friend Darlynn and I were visiting New York. This was the beginning of Food Network's hype and I had just started watching Bobby Flay religiously. When we planned this trip for NYC, I insisted upon going to Bar American and promptly ordered a Kentucky Hot Brown as I had just seen Bobby make this when he competed on Throwdown with Bobby Flay.
This is a sandwich I love to eat during the Kentucky Derby. However, moray sauce over a huge piece of Texas Toast is not on my Spring diet. So I turned this unhealthy sandwich into a very easy to make and delicious salad! While a key component of the Kentucky Hot Brown is a fried egg and moray sauce, I used a soft boiled egg to make up for the creamy texture. I used the main ingredients used to make a hot brown with far less fat and calories. You can cook the bacon, roast the tomatoes and the Parmesan crisps at the same time.

Kentucky Hot Brown Salad
Arugula
Fresh Roasted Turkey, cut 1" thick and into cubes (I used Boars Head)
Roasted Cherry Tomatoes (drizzle olive oil and bake at 400 for 20 minutes)
Bacon cooked in the oven (baked at 400 for 15 minutes)
Eggland's Best Soft Boiled Egg (see how to make the perfect soft boiled egg here)
Parmesan Crisp (bake a heaping pile of Parmesan on a baking sheet at 400 for 5-10 minutes)
Red Wine Bacon Vinaigrette (see recipe at the end of this post)
Texas Toast Croutons (if you want)

Roast your tomatoes, Bacon and Parmesan at the same time. See above for times. While you are doing this, make your soft boiled Eggland's Best egg. Put everything together and you have a Kentucky Hot Brown Salad!
One of the flavor profiles I love most about this salad is the use of soft boiled eggs and light dressing. The egg yolk gives so much rich flavor to the salad without compromising your diet. The dressing I made was an invention of mine which turned out amazing. Instead of using bacon in my dressing, I used a bacon flavored vinaigrette by using smoked olive oil and espresso balsamic. I found these ingredients at a local specialty olive oil store and added a tablespoon of red wine.


Red Wine Bacon Vinaigrette
1/8 cup of Smoked Olive Oil and Espresso Balsamic (found in specialty olive oil stores)
1 tablespoon of Red Wine - I used 14 Hands Kentucky Derby Blend to keep with the theme

Combine all three items in a blender of food processor to turn into a vinaigrette


With this recipe, I used Eggland's Best for my soft boiled eggs because they are only 60 calories which correlates with a lower level of total fat and calories from fat.


Compared to ordinary eggs, each Eggland’s Best large egg contains:
25% less saturated fat
10 times more vitamin E
3 times more vitamin B12
4 times more vitamin D
Double the Omega 3s
Good source of vitamins B2 and B5
38% more lutein

This post is sponsored by FitFluential on behalf of Eggland's Best.

1 comment:

  1. I never really knew what a Kentucky Hot Brown was, but this salad looks delicious!

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