Ridgecrest® Turkey Kentucky Hot Brown Breakfast Skillet
Ridgecrest® Turkey Kentucky Hot Brown Breakfast Skillet
Ridgecrest® Turkey Kentucky Hot Brown Breakfast Skillet
Directions
Pre-heat oven to 350-degrees.
In small sauce pot, heat Roma alfredo sauce, add nutmeg to taste.Bring 1 qt water to a simmer for the poached eggs, add white vinegar, stir water-vinegar mixture in a circular motion, gently crack eggs into swirling water. Cook for 4 minutes or until desired doneness is achieve. Remove from water with slotted spoon and allow to cool on paper towel.
Brown the hash browns in a small sauté pan until slightly crispy.
Meanwhile toast the 4 slices of marbled rye bread, remove from toaster and cut in half at an angle.
To build Hot Brown Skillet: Portion equal amounts of cooked hash browns in center of skillet, place two pieces toast on either side, top with 5 oz sliced turkey, add about 3 tablespoons of alfredo to top turkey, add tomato slice, top with one poached egg, top with remainder of alfredo sauce, sprinkle with parmesan and smoked paprika.
Place skillet in 350-degree oven for about 15-20 minutes or until sauce is bubbly and starts to brown. Remove from oven, add two pieces crisp bacon, sprinkle with parsley and serve.