Turkish Labneh Eggs is a delightful breakfast dish featuring poached eggs, spiced labneh, garlic thyme butter, and toasted baguette slices. Garnished with sakura cress and drizzled with parsley and chili oil, this dish is a perfect blend of flavors and textures. It's a warm and comforting start to your day.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Poach two eggs carefully for about 3-4 minutes, and remove excess water.
For plating, place warm poached eggs at the bottom of the plate.
Pour spiced labneh sauce over the eggs.
Garnish with chili and parsley oil.
Place toasted baguette slices in a standing position dipped in labneh sauce.
Garnish with sakura cress and serve warm.
Ensure the eggs are poached carefully to avoid breaking the yolk.
Use fresh thyme and parsley for the best flavor in the oils and butter.
Toast the baguette slices until golden and crispy for added texture.
Prepare the garlic thyme butter, chili oil, and parsley oil ahead of time to save preparation time.
Serve the dish warm for the best taste and experience.
Can I use store-bought labneh for this recipe?
Yes, store-bought labneh works perfectly for this recipe. Just ensure it's fresh and of good quality.
How do I poach eggs perfectly?
Use fresh eggs and simmer water with a splash of vinegar. Crack the egg into a small bowl and gently slide it into the water. Cook for 3-4 minutes.
Can I substitute olive oil in parsley oil?
Yes, you can use any neutral oil, but olive oil provides the best flavor for this recipe.
How long can I store the garlic thyme butter?
The garlic thyme butter can be stored in the refrigerator for up to 3 days.
What is sakura cress, and can I substitute it?
Sakura cress is a type of microgreen with a mild flavor. You can substitute it with other microgreens like arugula or radish sprouts.
Chef, food stylist, seasonal TV Author for ZEE TV Middle East, recipe developer. "I love telling stories through my food. A dish, for me, is not just a mix and match of ingredients but an avenue to pay homage to a nostalgic past while incorporating techniques and elements of the present. I share various signature dishes and the nostalgic anecdotes of my youth in India whilst also celebrating the beauty of U.A.E. and its great gastronomic talent. I have been featured on various social platforms including radio channels in Dubai, U.A.E. newspapers like The National Business, and renowned magazines in India and USA. Currently, I cook and teach easy recipes on ZEE TV Middle East. My journey has taught me my own strength and fortitude. It's where I realized that cooking is my passion and that I ’de be a fool not to pursue it as my career in any capacity."
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