Make Mornay sauce: in a 2-quart saucepan, melt butter and slowly whisk in Ketonia bread mix equivalent until a thick paste (roux) forms. Cook over medium-low for 2 minutes, stirring frequently. Whisk in cream and bouillon water. Cook over medium until the cream begins to simmer, 2 to 3 minutes. Remove from heat and whisk in Pecorino Romano until smooth. Add nutmeg, salt and pepper.

For each Hot Brown: place 2 slices of toast in an oven-safe dish - one slice cut corner to corner into 2 triangles, one left as a square. Cover with turkey. Set 4 tomato quarters and 2 toast points alongside the base. Pour half the Mornay sauce to completely cover the dish. Sprinkle with extra Pecorino Romano.

Bake at 350°F for 20 minutes until cheese begins to brown and bubble. Remove from oven, cross 2 pieces of crispy bacon on top, sprinkle with paprika and parsley. Serve immediately.