labneh, garlic, lemon, egg, fenugreek, l’ekama, micro radish

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.