This was not our fathers’ Sunday breakfast.
It started with the water buffalo labneh (a creamy, tangy Middle Eastern yogurt strained to remove most of its whey) that I had in the refrigerator. While I knew there would be eggs involved, I also knew that there were all kinds of possibilities for improvisation. I actually had most of the ingredients that might come to mind in that purpose, and some are mentioned on this site, but I decided to keep it simple, at least my first time out with this concept.
It was really delicious, and we’ll occasionally be revisiting this refreshing breakfast form, with all kinds of variations.
- I spread the bottoms of 2 shallow bowls with the contents of one container of Riverine Ranch Labneh (8 ounces?), not their spiced version, but the plain one (just buffalo milk, cultures, and salt), then mixed in one clove of a crushed fresh garlic clove from Alex’s Tomato Farm and some juice from a Whole Foods Market organic lemon, slipped 2 Americauna chicken eggs from Millport Dairy Farm, that I had fried in olive oil, onto the contents of each bowl, the eggs having already been seasoned with Maldon salt, a little freshly-ground black pepper, a pinch or so of a dry seasoning called L’ekama from Ron & Leetal Arazi’s New York Shuk, and the same amount of dried fenugreek from Bombay Emerald Chutney Company (purchased at the Saturday Chelsea Farmers Market), garnished the bowls with micro purple radish from Windfall Farms, and accompanied the dish with slices of a wheat baguette from Orwashers
- the music was the album, ‘Pro Pacem – Textes, Art & Musiques pour la Paix‘, Jordi Savall conducting La Capella Reial de Catalunya and Hespèrion XXI, with soprano Montserrat Figueras