Recipe by Hub & Spoke Diner

Step 1.    Make Béchamel Sauce

2 Tablespoon butter
2 Tablespoon all-purpose flour
1.5 cup whole milk
1 cup heavy cream
2 Tablespoon diced white onion
3 whole cloves
1 teaspoon whole peppercorn
1 sprig fresh rosemary
2 sprig fresh thyme
Salt & pepper to taste

Warm milk and cream together. In a heavy bottom sauce pot, melt butter over medium heat. Whisk in flour until fully combined. Add onion, peppercorn, and clove, cook for 2 minutes (do not brown). Slowly whisk in warmed dairy, add rosemary and thyme. Bring to a simmer and cook for 10 minutes, stirring occasionally, until roux is completely dissolved and sauce starts to thicken. Strain sauce through a mesh strainer to remove any lumps. Stir in salt and pepper to your taste. Hold warm.

Step 2.     Build Hot Brown

Small roasting pan
Non-stick spray
2 slice toasted bread of your choice (sourdough)
10 oz thick cut deli turkey
12 oz Béchamel sauce (recipe above)
4 slices Swiss cheese
4 slices cooked bacon
2 eggs cooked your way (sunny side)
1 avocado
1/2 cup roasted cherry tomatoes

Preheat oven to 400 degrees. Spray pan. Add toast. Top with turkey, béchamel, cheese, and bacon -splitting toppings evenly on both pieces of toast. Place in oven and cook until cheese is melted and sauce is bubbling, approximately 5 min. Remove from oven. Scoop each piece of toast with toppings onto 2 plates, pour sauce left in pan on top. Top each plate with 1 egg, 1/2 avocado, and 1/4 cup cherry tomato. Serves 2. 

Click here for 1-page instructions, courtesy of Prepped by Winder Farms