1/2
2/2
100%
1
By Liv Kaplan
Sauteed Mushroom & Labneh Brunch Plate
5 steps
Prep:15minCook:15min
This brunch plate is inspired by a traditional Turkish dish called Cilbir, which is characterised by a thick layer of labneh and gooey poached eggs, always to be mopped up with some kind of bread. In this version, we’ve added in a step of rich sauteed flat mushrooms.
Updated at: Thu, 17 Aug 2023 02:36:42 GMT
Nutrition balance score
Good
Glycemic Index
45
Low
Glycemic Load
17
Moderate
Nutrition per serving
Calories674.3 kcal (34%)
Total Fat37.9 g (54%)
Carbs38 g (15%)
Sugars16.3 g (18%)
Protein47.9 g (96%)
Sodium427.4 mg (21%)
Fiber7 g (25%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
To make labneh, place yoghurt in a muslin cloth or bag and tie it up to a wooden spoon. Place this on top of a container or large bowl, where the bag of yoghurt isn’t touching the bottom. Place in the fridge and allow to drain overnight.
Step 2
The next day, combine the yoghurt with lemon juice, garlic and a pinch of salt.
Step 3
To make the eggs, heat a small pot of water and add vinegar. Bring to the boil. When the water is at a rolling simmer, swirl it with a spoon to create a well then crack the eggs into it. Allow to poach for 1-2 minutes. Remove and place on a plate with a paper towel.
Step 4
Heat a large pan and add the butter, allowing it to heat up. Add the mushrooms and saute for 8-10 minutes until cooked and glossy. Season with salt and pepper. Avoid stirring too much.
Step 5
To assemble, spread the labneh on the plate and top with mushrooms and eggs. Sprinkle with dukkah, parsley, salt and pepper and a drizzle of olive oil. Serve with toasted bread.
View on Liv Kaplan
↑Support creators by visiting their site 😊
