4 3/4-inch thick slices good day-old white bread (recommend Pain de mie)
4 tablespoons butter
4 tablespoons vegetable oil
3 tablespoons flour
3 tablespoons brown sugar
8 slices peppered thick-cut bacon
For the Mornay sauce: Melt 2 Tablespoons butter over medium heat in a medium saucepan. Whisk in 2 Tablespoons flour and cook for 1 minute. Whisk in 2 2/2 cups milk, bring to a boil and cook, whisking constantly, until thickened and the flour has cooked out, about 4 to 5 minutes. Whisk in cheese and cook until the cheese has melted. Season with nutmeg and salt and pepper, to taste. Cover with a lid to keep warm.
For the egg bread: Whisk together 4 eggs, 1/4 cup milk and salt in a medium bowl. Dip each slice of bread in the egg mixture and let sit about 30 seconds, or until completely soaked through. Heat 2 tablespoons of butter and 2 tablespoons of oil in a large nonstick sauté pan over medium-high heat. Cook the 4 slices of the bread until golden brown on both sides. Remove and place on a baking sheet, cover with tin foil, and place in a 180 degree oven to keep warm.
For the bacon: Mix equal parts of 3 Tablespoons flour and 3 Tablespoons brown sugar. Pat both sides of thick cut peppered bacon in the flour/brown sugar and place on a baking sheet coated with non-stick spray. Bake in the oven at 375 degrees for 30 minutes. Turn the bacon over and place back in the oven for an additional 15 minutes, or until done to your likeness.
Preheat broiler. Take the 4 slices of egg bread out of the warming oven and place under the broiler and heat on both sides for 20 seconds each just to warm through. Top each slice of bread with 3 to 4 slices of sliced turkey, ladle the Mornay sauce over the top and divide the Gruyere cheese and Parmesan over the top of each slice. Place under the broiler and cook until bubbly and the top is golden brown.
Remove from the broiler, top each slice with two slices of tomato that have been seasoned with salt and pepper and heated under the broiler for 20-30 seconds. Lay one sunny-side up egg on the tomatoes and follow with 2 slices of bacon and sprinkle each slice with chives and parsley. Garnish with Avocado slices.