We’ve taken a new twist on an old favorite.This version of the hot brown uses a puffy (French omelet-style) egg as the crust with thin sliced turkey and a light cheese sauce.
1/2 tsp. dry mustard (optional)
1/2 tsp. nutmeg
4 oz. thinly sliced or shaved turkey breast
2 slices bacon, cooked until crisp
1 medium tomato, cut into 8 wedges
4 oz. shredded cheddar (2% or reduced-fat cheeses work well)
Paprika or red pepper
Preheat oven to 350 degrees. Separate egg yolks from the egg whites. Beat egg whites with an egg beater or mixer until stiff but not dry. Beat yolks, mustard and nutmeg with a fork until smooth. Fold yolks into whites with a spatula. Spoon egg mixture into a lightly oiled, 8-inch pie pan or glass plate. Spread turkey evenly over eggs; follow with bacon and tomato wedges. Distribute cheese evenly over mixture. Sprinkle with paprika or red pepper. Bake for 10 minutes. Serves 4.
Nutritional Information Per Serving: Calories: 231; Fat: 13g; Protein: 22g; Carbohydrates: 5g; Sodium: 592mg; Fiber: less than 1g.