Turkish Zaatar-Crusted Poached Eggs with Whipped Labneh, Roasted Eggplant & Whole Grain Toast
Prep 20 min · Cook 25 min · Serves 4 · medium
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, for poaching
- 1 cup Labneh (strained yogurt), room temperature
- 2 medium Japanese eggplant, sliced lengthwise into 1/2-inch planks
- 6 tablespoons Extra virgin olive oil, divided
- 3 tablespoons Zaatar spice blend, divided
- 8 slices Whole grain sourdough bread, thick-cut
- 2 tablespoons Fresh lemon juice
- 3 whole Garlic cloves, minced
- 1/4 cup Fresh mint leaves, roughly chopped
- 1/4 cup Fresh parsley leaves, roughly chopped
- 1 teaspoon Sea salt
- 1/2 teaspoon Black pepper
- 1 tablespoon White vinegar, for poaching water
Instructions
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