Middle Eastern
Zaatar Labneh Toast with Poached Eggs
This Middle Eastern-inspired breakfast features creamy labneh infused with zaatar, served on toasted bread and topped with perfectly poached eggs. It’s a delightful way to start your day with a burst of flavors and textures.
Total Time20 minutes
Servings4
Difficulty
medium
Cost
Medium
Nutrition (per serving)
0
Calories
15
Protein
28
Carbs
20
Fat
3
Fiber
0g
Sodium
Ingredients
- 2 cups labneh (strained yogurt)
- 2 tablespoons zaatar spice mix
- 4 slices of good quality bread (e.g., sourdough or whole grain)
- 4 large eggs
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped fresh mint or parsley for garnish
- Lemon wedges for serving
Instructions
- 1In a small bowl, mix the labneh with zaatar until well combined. Set aside.
- 2Toast the bread slices until golden brown and crispy.
- 3In a medium saucepan, bring water to a gentle simmer. Add a splash of vinegar (optional) to help the eggs hold their shape.
- 4Crack each egg into a small bowl individual bowl, then gently slide each into the simmering water, poaching them for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain briefly on a paper towel.
- 5Spread a generous amount of the zaatar labneh on each slice of toasted bread.
- 6Place a poached egg on top of each prepared toast, then drizzle with olive oil and season with salt and pepper to taste.
- 7Garnish with chopped mint or parsley and serve with lemon wedges for an extra zing.
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