Healthier Croque Madame with Turkey

Serves makes 2

Time 30 minutes

Ingredients

4 slices of wholegrain sourdough bread

2 tbsp extra virgin olive oil

2 tbsp wholemeal flour

1 cup light milk

½ cup grated Gruyère cheese

½ tsp Dijon mustard

Salt and black pepper to taste

4 slices of lean turkey breast

Handful baby spinach

2 large eggs

Fresh chives or parsley, for garnish (optional)

Method

To make the béchamel sauce, heat 1 tbsp of extra virgin olive oil over medium heat in a small saucepan. Add the wholemeal flour and whisk continuously for 1-2 minutes until lightly golden. Gradually add the milk while whisking to avoid lumps. Continue whisking for 3-4 minutes until the sauce thickens.

Stir in ¼ cup of the grated Gruyère cheese, Dijon mustard, salt, and black pepper. Mix until the cheese melts and the sauce is smooth. Remove from heat and set aside.

Brush one side of each slice of sourdough bread with the remaining extra virgin olive oil.

On the non-oiled side of two slices, layer the turkey breast slices and spinach, and spoon a bit of the béchamel sauce over the top. Sprinkle with a little extra cheese if desired. Top each with the remaining slices of bread, oiled side facing out.

Preheat a skillet or griddle over medium heat. Cook the sandwiches for 3-4 minutes on each side until golden brown and the cheese inside begins to melt.

Preheat the oven broiler. Transfer the sandwiches to an oven-safe baking tray and top each with a spoonful of the remaining béchamel sauce and the rest of the grated cheese. Place under the broiler for 2-3 minutes until the cheese is melted and bubbling.

Meanwhile, fry the egg. In the same skillet, heat a little extra virgin olive oil and fry the eggs sunny-side up or to your liking. Season with a pinch of salt and black pepper.

Place one fried egg on top of each sandwich. Garnish with fresh chives or parsley and serve straight away.