To make the cheese sauce, place the butter in a large saucepan and heat on high for about 5 minutes. Whisk while heating. The butter will start to sizzle and fluff up. Watch for brown flecks (not black!) and remove from heat. This is brown butter. I LOVE BROWN BUTTER!
Slowly add the warm broth, cream cheese and shredded cheese. Use a stick blender (click HERE to find)and puree until smooth. Taste and add salt if needed. Set aside.
To make the hot brown, in a medium shallow bowl, whisk together the eggs, almond milk and salt. Dip each slice of bread in the mixture.
Heat 2 tablespoons of butter and 2 tablespoons of oil in a large healthified nonstick saute pan over medium-high heat. Cook 4 slices of the bread at a time until golden brown on both sides. Remove and place on a baking sheet. Repeat with the remaining bread.
For assembly of the Kentucky Hot Brown: Preheat broiler. Place the egg bread on a baking sheet, place under the broiler and heat on both sides for 20 seconds just to warm through.
Top each slice of bread with 2 to 3 slices of turkey and 2 slices of tomato, ladle sauce over the top and divide the cheddar 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 oven, top each slice with sugar free bacon. Best served fresh!