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.
In a small bowl, mix the labneh with zaatar until well combined. Set aside.
Toast the bread slices until golden brown and crispy.
In a medium saucepan, bring water to a gentle simmer. Add a splash of vinegar (optional) to help the eggs hold their shape.
Crack 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.
Spread a generous amount of the zaatar labneh on each slice of toasted bread.
Place a poached egg on top of each prepared toast, then drizzle with olive oil and season with salt and pepper to taste.
Garnish with chopped mint or parsley and serve with lemon wedges for an extra zing.
Tell us your preferences and we will create a personalized Zaatar Labneh Toast with Poached Eggs for you