Hot Brown Breakfast Sandwich
Ingredients
Cream Gravy
- 1 Stick Hiland Dairy Butter
- 1 1/4 cup All-Purpose Flour
- 2 cups Hiland Dairy Whole Milk (or 2% Milk)
- 1 tablespoon Salt
- 2 cups Chicken Broth
- 1 Pinch Nutmeg
Sandwich
- 4 slices thick white bread
- 4 cups leftover turkey slices warmed
- 8 tomatoes thinly sliced
- 2 cups Hiland Dairy cheddar cheese
- 1/2 cup grated parmesan
- 8 slices cooked bacon
- 4 eggs
Directions
- Melt butter in a medium saucepan. Stir in flour and cook for 1-2 minutes until it starts smelling like pie dough.
- Gradually whisk in milk and chicken broth. Simmer and cook 2-3 minutes.
- Remove from heat but keep warm.
- Preheat oven to 350 degrees.
- Butter each side of the bread and toast until golden brown on both sides.
- Place toasted bread on a cooking sheet.
- Place turkey slices on top of bread.
- Ladle generous amounts of the creamy gravy over turkey.
- Place two tomatoes sliced onto of gravy.
- Cover with Parmesan cheese and cheddar cheese.
- Crisscross two slices of bacon on top. Place in the oven until cheese is completely melted.
- In the meantime, fry the eggs sunny side up. Remove the sandwiches from the oven and top each one with an egg.
- Serve warm with a cold glass of farm-fresh Hiland Dairy Milk!
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