Lebanese Za'atar Scrambled Eggs with Crispy Smoked Salmon & Labneh Toast

Ingredients

• 8 whole large eggs, room temperature for best texture
• 3 tablespoons whole milk, adds creaminess
• 8 ounces smoked salmon, thinly sliced
• 1 cup labneh (lebanese strained yogurt), or Greek yogurt as substitute
• 2 teaspoons za'atar spice blend, mild blend, reduce if family prefers less seasoning
• 3 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh dill, finely chopped, optional but recommended
• 4 pieces pita or flatbread, whole wheat or white
• 2 tablespoons unsalted butter, for cooking eggs
• 2 tablespoons extra virgin olive oil, for drizzling and bread toasting
• 1/4 teaspoon sea salt, to taste
• 1/4 teaspoon black pepper, to taste
• 1/2 whole lemon, for juice and zest
• 1 whole cucumber, diced, for serving
• 1 cup cherry tomatoes, halved, for serving

Instructions

1. 1

   Toast the pita or flatbread in a dry skillet over medium heat for 1-2 minutes per side until lightly golden and warm. Brush lightly with olive oil and set aside.

2. 2

   In a small bowl, whisk together labneh with 1 tablespoon lemon juice, half the fresh parsley, and a pinch of salt. Set aside for topping.