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Fried Eggs with Yogurt & Lemon

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I love this very popular recipe from Food52. Julia Turshen developed it! I am not adapting her recipe. I’m copying it to share.

Serves 1 but easily multiplies

1/4 cup plain yogurt (Greek or not, your choice)

1/2 lemon with a lot of juice in it!

Kosher salt

Freshly ground black pepper

2 tablespoons olive oil

2 eggs

1 tablespoon roughly chopped leafy green herbs such as basil, dill, chervil, chives, thyme and or parsley

1. In a small bowl combine the yogurt and a big squeeze of juice from the lemon half and whisk together. Season to taste with salt and pepper and adjust the lemon to taste too. Scrape the mixture to a plate and spread and swoop it so the yogurt covers most of the plate.

2. In a nonstick skillet over medium high heat warm the olive oil. Crack the eggs into the pan and sprinkle with salt and pepper. Sprinkle a few drops of water (less than a teaspoon) into the skillet, being sure to let the water hit the bottom of the pan and not the eggs, and immediately cover with a lid.

3. Let the eggs cook until the whites are cooked through but the yolks are still a bit wobbly, just a minute or two. Transfer the eggs to the prepared plate setting them on top of the yogurt, then pour the remaining olive oil from the pan over the top. Squeeze whatever juice remains in the lemon half and scatter the herbs over all.

Serve immediately!

Eggs, yogurt, lemon, olive oil, fresh herbs, salt and pepper are all you need

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In a small bowl combine yogurt, lemon juice, salt and pepper

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Scrape the yogurt mixture onto a plate and spread around as a base for the fried eggs

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Fry the eggs in olive oil with a bit of water added and cover with a lid!

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Place the eggs on the yogurt and then pour over the olive oil from the pan and the remaining lemon juice and lastly the fresh herbs! Voila!

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Homemade Labneh/Yogurt Cheese

Spread this yogurt cheese on toasted or crispy bread and top it with roasted cherry tomatoes, onion and garlic like I have here. Drizzle with thick aged balsamic and sprinkle with flaked sea salt


Raw grape tomatoes are a tasty topping too! Especially these sweet yellow ones from the farmers market

IMG_1900IMG_1901Labneh spread on crispy bread and topped with raw tomatoes, thick balsamic and flaked sea salt

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Thick spreadable labneh


Labneh is a form of yogurt. You can strain regular yogurt to make Greek yogurt which ends up a bit thicker. If you strain it further to a spreadable consistency you get labneh! So simple!

So why bother? It’s a cows milk alternative to spreadable goat cheese. It’s cheaper than goat cheese and other spreadable cheeses. It’s super easy and you get your calcium and protein big time!

I like this for lunch but also cut into bite size pieces as an appetizer

My source for this recipe is an Egyptian girl at Mattersofthebelly.com  Check her post for more details! It’s authentic!

I like labneh spread on crisp bread and topped with:

1. Raw tomatoes, thick balsamic and flaked sea salt or

2. Roasted cherry tomatoes, garlic and onion drizzled with balsamic and sea salt or

3. A delish jam of your choice or

4. Drizzled honey and flaked sea salt

If you want to order the absolute best homemade jam go to Plumtreejam.com for a variety of fruit jams made in Portland Oregon. #plumtreejam

Ingredients:

16 oz whole milk yogurt

1 pinch salt

cheesecloth or sterile gauze

  • Place a colander over a large bowl.
  • Line the colander with 3-4 layers of cheese cloth or gauze
  • In another medium bowl combine yogurt and a 3 finger pinch of salt
  • Pour yogurt into cheesecloth and enclose it into a ball and tie up with a string or twist tie
  • Cover the colander and bowl with plastic wrap and refrigerate overnight.
  • Continue straining to your desired consistency. Overnight is good for me
  • Scrape the labneh into a small bowl, cover and refrigerate.

Yogurt is straining through cheesecloth and a colander into a bowl

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Cover the yogurt with plastic and refrigerate overnight

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This is the consistency I like to spread on crispy bread

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Voila! I hope you enjoy this taste of the Middle East!