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Greatest plates · Breakfast
Lebanese Labneh, Za'atar & Boiled Egg Breakfast
A classic Lebanese morning spread: creamy labneh swirled with good olive oil and za'atar, soft-jammy boiled eggs, and warm flatbread to scoop it all up. Built around eggs and labneh so every serve carries a genuine 27 g of protein.
Serves 4Prep 10 minCook 10 minBreakfasteggs
Containsdairy · egg · gluten · sesame
Protein 17%Carbs 29%Fat 54%
About 666 kcal a serve — 28 g protein, 49 g carbs, 40 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Boil the eggs
boilBring a saucepan of water to a rolling boil. Lower in the eggs gently with a spoon and boil for 8 minutes for a set-but-creamy yolk, or 10 minutes for fully hard. Meanwhile fill a bowl with cold water and ice.
In the saucepanEggs →
8–10 min at a boil
Cool and peel
peelLift the eggs straight into the iced water and leave for 3–4 minutes. Tap and peel under a little running water, then halve.
In the bowlIce bath →
3–4 min chill
Dress the labneh
assembleSpread the labneh across a wide plate or into shallow bowls, making a swirl with the back of a spoon. Drizzle generously with olive oil and scatter the za'atar over the top.
On the plateLabneh →
Warm the bread
warmWarm the flatbreads in a dry pan for about 30 seconds each side, or briefly in a hot oven, until soft and pliable. Tear into pieces for scooping.
In the panFlatbread →
~30 sec each side
Plate the spread
serveArrange the halved eggs beside the labneh. Add the cherry tomatoes, cucumber and olives around the plate. Finish the eggs with a pinch of flaky salt and a little more za'atar if you like. Serve with the warm bread.
On the plateServe →
Cook's noteLabneh is easy to make at home: stir a pinch of salt through 750 g of thick Greek yoghurt, tip into a muslin-lined sieve and drain in the fridge overnight.
Estimated per serve
666 kcal · 28 g protein · 49 g carbs · 40 g fatestimates, within ~10%
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