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1
Preheat oven to 425 degrees F.
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2
Rub entire breast with butter and season with salt and pepper.
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3
Place in a small roasting pan and roast for 15 minutes.
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4
Reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer inserted into the center registers 155 degrees F, about 1 to 1 1/2 hours.
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5
Remove from the oven, loosely tent with foil and let rest 10 minutes before slicing.
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6
For the sauce:
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7
Melt butter over medium heat in a medium saucepan.
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8
Whisk in the flour and cook for 1 minute.
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9
Whisk in the milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes.
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10
Whisk in cheese and cook until the cheese has melted.
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11
Season with nutmeg and salt and pepper, to taste.
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12
For the egg bread:
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13
Whisk together the eggs, milk and salt in a medium bowl.
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14
Dip each slice of bread in the mixture and let sit about 30 seconds, or until completely soaked through.
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15
Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick saute pan over medium-high heat.
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16
Cook 4 slices of the bread at a time until golden brown on both sides.
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17
Remove and place on a baking sheet.
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18
Repeat with the remaining bread.
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19
For assembly:
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20
Preheat broiler.
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21
Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.
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22
Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar cheese and Parmesan over the top of each slice.
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23
Place under the broiler and cook until bubbly and the top is golden brown.
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24
Remove from the oven, top each slice with 2 slices of bacon and sprinkle each slice with chives and parsley.
