Lebanese Zaatar-Crusted Poached Eggs with Herbed Labneh & Roasted Vegetable Toast
Prep 20 min · Cook 25 min · Serves 2 · medium
Creamy poached eggs nestled in tangy labneh spread, topped with fragrant zaatar spice blend, served alongside warm whole grain toast with caramelized onions, roasted eggplant, and fresh herbs. A Levantine breakfast celebration with crispy, earthy flavors.
Ingredients
- 4 whole Large eggs, room temperature
- 1 cup Labneh, or thick Greek yogurt
- 2 tbsp Fresh lemon juice
- 2 cloves Garlic, minced
- 3 tbsp Zaatar spice blend, divided
- 4 tbsp Extra virgin olive oil, divided
- 1 whole Medium eggplant, cubed small
- 1 medium Yellow onion, thinly sliced
- 3 tbsp Fresh mint leaves, chopped
- 3 tbsp Fresh parsley, chopped
- 4 slices Whole grain bread, thick-cut
- 1 tbsp White wine vinegar, for poaching
- 1 tsp Sea salt, divided
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