Ingredients

• 1 cup Brown Cow Cream Top plain yogurt
• 1/4 tsp. turmeric, for coloring
• 7 tbs. fresh lemon juice, divided (3 1/2 tbs. for sauce)
• 1/4 tsp. Worcestershire sauce, divided (1/8 tsp. for sauce)
• 1/2 tsp. sea salt, divided (1/4 tsp. for sauce)
• 1/4 tsp. white pepper, divided (1/8 tsp. for sauce)
• dash of cayenne pepper (optional)
• 1/4 cup salted butter, melted, or substitute with warm olive oil
• 4 thin slices of sandwich bread
• 2 tbs. Dijon mustard
• 4 thin slices of oven roasted turkey breast
• fresh cilantro
• 1/4 cup white cheddar cheese
• 1/2 tbs. butter, softened (optional)
• 2 large eggs
• salt and fresh ground black pepper to taste
• 1 cup Brown Cow Cream Top plain yogurt - sauce
• 1/4 tsp. turmeric, for coloring - sauce
• dash of cayenne pepper (optional) - sauce

Directions

Turkey Croque Madame
Preheat broiler. Spread Dijon mustard on both inner sides of the bread. Place 2 slices of turkey breast on each sandwich and then sprinkle with cheese. Put half of the cilantro on each sandwich, then sprinkle a bit more of cheese on the cilantro and then top it with the remaining bread. Thinly spread 1 tablespoon of softened butter on top of both sandwiches. Using a nonstick skillet, grill sandwiches for about 2 minutes each side or until golden brown. Transfer sandwiches onto a baking sheet. Top each sandwich with a generous spoon of Yogurt Hollandaise Sauce and sprinkle each with the remaining cheese. Broil until cheese is bubbling and golden brown.

In the meantime, fry the eggs sunny-side-up with 1 tablespoon of butter on a nonstick skillet. Once the egg whites are almost set add 2 tablespoons of water and cover the skillet to create steam, about 1-2 minutes. Place 1 egg on top of each sandwich, salt the egg to taste and serve. Garnish with fresh ground pepper and cilantro.

Yogurt Hollandaise Sauce
Whisk together in a bowl all the ingredients except for the melted butter. Once all the ingredients are well blended, add the melted butter 1 or 2 tablespoons at a time while whisking constantly.

1 1/2 cups (2 tablespoons needed per sandwich)

2 servings