Sauteed Mushroom & Labneh Brunch Plate

Serves:

Prep Time:

15 minutes

Cook Time:

15 minutes

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Breakfast

Sauteed Mushroom & Labneh Brunch Plate

This recipe was created in collaboration with Australian Mushrooms.

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 to pair with the sour and creamy labneh and crunchy dukkah. This is one recipe that not only will shake up your regular breakfast routine, but is seriously nutritious too.

Sauteed Mushroom & Labneh Brunch Plate

This recipe was created in collaboration with Australian Mushrooms. This is one recipe that not only will shake up your regular breakfast routine, but is seriously nutritious too.

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Serves:

Prep time:

15 minutes

Cook time:

15 minutes

INGREDIENTS

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

METHOD

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.

Notes

To keep this gluten free or low-carb, choose a bread that fits these requirements. For something homemade, try my Fluffy Paleo Bread.
Looking for something dairy free? Try my Eggs Bonny.