Middle Eastern Labneh and Egg Toast
Middle EasternOther InternationalDesi eggsEasy
Middle Eastern labneh and egg toast — creamy strained yoghurt, a soft fried egg and za'atar on crisp toast. A fresh, tangy breakfast.
Prep time10 min
Cook time8 min
Total time18 min
Servings2
Ingredients
- 2 Desi eggs
- 4 tbsp labneh or thick hung curd (dahi)
- 2 slices bread, toasted
- 1 tsp za'atar (alternative: dried mint and sesame seeds)
- 1 tbsp olive oil (alternative: cooking oil)
- Salt and black pepper to taste
- Cucumber slices to serve
Method
- Spread the labneh thickly on the toasted bread.
- Fry the eggs sunny-side up in olive oil.
- Place an egg on each toast.
- Sprinkle with za'atar, salt and pepper.
- Serve with cucumber slices.
Nutrition — estimated per serving
Calories (estimate)280 kcal
Protein (estimate)14 g
Fat (estimate)15 g
Carbs (estimate)22 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Nutrition values are estimates. Hung curd replaces labneh and dried mint with sesame seeds replaces za'atar. Cook eggs fully. Contains egg, wheat and milk.