How to make it

1. As seen on Flavor and the Menu's Kitchen Collaborative!
2. Melt butter over medium heat in a medium sauce pan. Add flour and stir until golden brown. Slowly whisk in milk and heavy cream, make sure to whisk until smooth. Bring to a simmer.
3. Remove from heat, add 3 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil , sherry vinegar, white Cheddar Cheese, and salt. Whisk until smooth and set aside.
4. Preheat oven to 400°F. Arrange sliced bread in a single layer on baking sheets, toast in oven for 5 minutes or until golden brown. Remove from oven. 
5. On each piece of bread, assemble open-faced sandwiches, starting with 4 slices turkey, 2 slices bacon, 2 slices tomato, and ¾ cup sauce mix. Place assembled sandwiches back in oven for 8 to 10 minutes, or until sauce mix is caramelized.
6. While sandwiches are cooking, heat skillet over medium-high heat, fry each egg in 1 Tbsp. of Lee Kum Kee Chiu Chow Style Chili Crisp Oil to perfect sunny-side up. Work in batches for all eggs. Remove toasted sandwiches from oven, top each with a chili egg, and garnish with chives.