Turkish Zaatar-Crusted Poached Eggs with Whipped Labneh, Roasted Eggplant & Whole Grain Toast

Name: Turkish Zaatar-Crusted Poached Eggs with Whipped Labneh, Roasted Eggplant & Whole Grain Toast
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole Large eggs; 1 cup Labneh (strained yogurt); 2 medium Japanese eggplant; 6 tablespoons Extra virgin olive oil; 3 tablespoons Zaatar spice blend; 8 slices Whole grain sourdough bread; 2 tablespoons Fresh lemon juice; 3 whole Garlic cloves; 1/4 cup Fresh mint leaves; 1/4 cup Fresh parsley leaves; 1 teaspoon Sea salt; 1/2 teaspoon Black pepper; 1 tablespoon White vinegar

Prep 20 min · Cook 25 min · Serves 4 · medium

Mediterranean Diet

Silky poached eggs with a crispy zaatar crust, served atop creamy whipped labneh and smoky roasted eggplant, finished with herb-infused olive oil and whole grain sourdough. A Turkish-inspired breakfast that's both elegant and deeply satisfying.

Ingredients

8 whole Large eggs
1 cup Labneh (strained yogurt)
2 medium Japanese eggplant
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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