Creamy Yogurt Toast with Fried Egg — Egg Labneh Toast
Levantine open-faced toast topped with thick labneh, soft-fried egg, zaatar, sumac, and a tomato-cucumber salad for a fast weekend brunch plate.
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk 200g labneh with 2 grated garlic cloves and a pinch of salt. Toss 200g diced tomato, 120g diced cucumber, 40g diced red onion, 10g chopped parsley, 10ml olive oil, 10ml lemon juice, 0.5 tsp sumac, and a pinch of salt. Whisk 20ml olive oil with 2 tsp zaatar and 0.5 tsp sumac into a thick drizzle.
Toast
Heat a wide skillet over medium 1 minute. Brush 4 bread slices with 20ml olive oil, toast 90 seconds per side until deeply golden and crisp. Transfer to plate.
Fry
Heat 20ml olive oil in the same skillet over medium 30 seconds. Crack 4 eggs in side by side (cook in two batches if needed for space), sprinkle with 0.5 tsp Aleppo pepper and a pinch of salt, fry 3 minutes until whites are set with crispy edges and yolks still wobble. If cooking in batches, keep first batch warm on a plate.
Plate
Spread labneh thickly across all 4 toasts. Slide a fried egg onto each toast, drizzle zaatar oil generously across, and serve with tomato-cucumber salad alongside and a lemon wedge for squeezing.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.