Directions

1. Pre-heat oven to 350-degrees.
2. 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.
3. Brown the hash browns in a small sauté pan until slightly crispy.
4. Meanwhile toast the 4 slices of marbled rye bread, remove from toaster and cut in half at an angle.
5. 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.
6. 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.