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.
The next day, combine the yoghurt with lemon juice, garlic and a pinch of salt.
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.
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.
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.
Servings 0