Sauteed Mushroom & Labneh Brunch Plate

  • Serves: 2
  • Preparation: 15 minutes
  • Cooks In: 15 minutes
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Ingredients

500 g Greek yoghurt
½ lemon, juiced
1 clove garlic, crushed
1 tbsp white vinegar
4 eggs
3 tbsp butter
200 g white flat mushrooms, sliced
3 tbsp dukkah
½ cup parsley, fresh, chopped
2 slices sourdough, or bread of choice, toasted
1 tbsp extra virgin olive oil

Method

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.

2

The next day, combine the yoghurt with lemon juice, garlic and a pinch of salt.

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.

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.

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.

Ingredients

 500 g Greek yoghurt
 ½ lemon, juiced
 1 clove garlic, crushed
 1 tbsp white vinegar
 4 eggs
 3 tbsp butter
 200 g white flat mushrooms, sliced
 3 tbsp dukkah
 ½ cup parsley, fresh, chopped
 2 slices sourdough, or bread of choice, toasted
 1 tbsp extra virgin olive oil

Directions

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.

2

The next day, combine the yoghurt with lemon juice, garlic and a pinch of salt.

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.

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.

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.

Sauteed Mushroom & Labneh Brunch Plate

Tags:

 Breakfast, Brunch, Lunch

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