This would probably be made with labneh, but a really great nutritious alternative would be to use cottage cheese. Its full of protein and all the good stuff dairy gives you like calcium and vitamins A and D. A really simple breakfast I’ve had when in the middle east is this with some fresh Lebanese cucumbers, tomatoes, eggs and flat breads. I’ve ‘jujjed’ mine up a bit with some fresh herbs and sumac, but you don’t need these if you’re in a rush.
“Lebanese” breakfast
Ingredients
2 free range eggs
200g cottage cheese
zest of 1/2
1 Lebanese cucumbers, quartered longways
2 vine ripened or heirloom tomatoes
½ tsp sumac
a handful mint, finely chopped
a drizzle of really good extra virgin olive oil
2 flat breads
Prep time 5 minutes
Cooking time 6 minutes
Directions
Pop the eggs in to boil. The perfect egg for this is a 6 minutes boil for a slightly gooey middle. Rinse them under cold water and peel, then dry and cut in half.
Mixed the cottage cheese with the lemon zest and place between two plates making a well in the centre.
Grill, griddle or toast 2 flat breads
Between two plates add the halved eggs, cucumber and tomatoes and then top with the sumac, herbs, oil and plenty of black pepper and serve right away with the grilled breads
