Turkish Zaatar-Spiced Egg Scramble with Crispy Bacon, Whipped Labneh & Charred Vegetable Toast

Ingredients

• 8 whole large eggs, room temperature
• 8 slices bacon strips, high-quality breakfast bacon
• 1 cup plain Greek yogurt (labneh), or substitute strained yogurt
• 2 medium zucchini, cut into 1/4-inch rounds
• 1 1/2 cups cherry tomatoes, halved
• 5 tablespoons extra virgin olive oil, divided
• 2 teaspoons zaatar spice blend, or make with dried thyme, sumac, sesame
• 3 tablespoons fresh mint, finely chopped
• 3 tablespoons fresh parsley, finely chopped
• 8 slices whole grain bread, spelt or farro preferred
• 1 whole garlic clove, minced
• 1/2 teaspoon sea salt, fine
• 1/4 teaspoon black pepper, freshly ground
• 1/4 teaspoon red pepper flakes, optional
• 1/2 whole lemon, for juicing
• 1 tablespoon pomegranate molasses, optional but authentic

Instructions

1. 1

   Start bacon in a cold skillet over medium heat. Cook 8-10 minutes until crispy. Transfer to paper towels, crumble when cooled.

2. 2

   While bacon cooks, brush zucchini and tomato halves generously with 3 tablespoons olive oil. Season with salt and pepper.