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1
Blueberry Sauce-Place blueberries, 1/2 cup sugar, orange juice & 1/4 tsp salt in medium sized sauce pan over medium high heat & mix well. Bring to a boil, stirring occasionally. Reduce heat & simmer until thickened & slightly reduced, @ 10 mins. Remove from heat & stir in 1 tsp vanilla
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2
Bacon-Cook in heavy skillet over medium heat until crisp. Remove from pan & drain on paper towel. Remove fat from skillet & reserve.
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3
Eggnog French toast-Beat 4 eggs with 1/2 cup sugar until pale yellow. Mix in bourbon, nutmeg, 2 tsp vanilla & 1/4 tsp salt. In a separate bowl, beat cream until thick & soft peaks start to form. Gently fold cream into egg mixture & pour into shallow bowl large enough for at least 1 slice of bread. Heat butter in heavy skillet over medium-low heat. Dip bread slices, one at a time, into bowl. Let slices soak up egg mixture, turn to coat other side. Transfer slices to skillet & cook, turning until both sides are nicely browned, @ 2 1/2 - 3 mins each side. Transfer cooked Eggnog French toast to a plate & repeat with remaining bread & egg mixture.
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4
Steam Fry the remaining 4 eggs-Add reserved bacon grease to coat non-stick skillet & heat to medium-high heat, until hot enough to sizzle a drop of water. Break eggs & slip into skillet. Immediately reduce heat to low. Cook until edges turn white, @ 1 min. Add 1 tsp water (for more eggs, decrease proportion slightly for each additional egg being cooked). Cover pan tightly with lid. Cook until whites are set & yolks begin to thicken but are not hard.
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5
Preheat broiler to low-Arrange 4 of the Eggnog French toast slices on a non-stick baking sheet, keep the remaining slices of Eggnog French warm. Top each slice with 2 slices fresh roasted turkey, 3 slices cooked bacon & then (gently) top each with one fried egg & 2 slices Swiss cheese. Broil until cheese starts to melt but doesn't brown. Remove from oven & top with remaining 4 slices Eggnog French toast. Sprinkle with confectioner's sugar & serve with blueberry sauce
