Zaatar Toast With Poached Eggs Labneh And Chili Oil Recipes

Steps:

• For the roasted cauliflower: Put a baking sheet in the oven and preheat to 450 degrees F.
• Meanwhile, toss together the cauliflower florets, olive oil and za'atar in a medium bowl. When the oven is at temperature, pour the cauliflower onto the hot baking sheet, making sure to scrape out all the oil and za'atar. Bake for 10 to 12 minutes, until the cauliflower is crispy and tender. Let cool slightly.
• For the toast: Preheat a grill or grill pan over medium heat. Lay the sliced bread out on a clean work surface, brush on both sides with oil and season with salt. When the grill is hot, add the bread and grill for 1 to 2 minutes per side, until the bread is charred and toasted. Remove to a baking sheet.
• For the avocado: Place the avocado, 3 tablespoons of the Fresno chile, and the garlic in a large bowl. Mash together with the back of a fork until evenly incorporated but still chunky. Stir in the lime juice and season with salt. Let sit for 5 minutes, then taste and adjust the salt and lime juice as needed. You can also stir in the remaining 1 teaspoon Fresno chile for more heat!
• For the labne: Mix together the labne and honey. Set aside.
• To assemble: Divide the avocado mixture evenly over the toasts, spreading it to the edges. Top with the labne, leaving a 1-inch border. Add a few pieces of roasted cauliflower to each toast. Serve immediately.

Steps:

• Preheat the broiler. Bring a large skillet of water to a boil.
• Thinly slice the cucumbers on a mandoline. Combine the cucumbers, parsley and dill in a medium bowl. Set aside.
• Put the bread slices on a baking sheet. Brush both sides of the bread with the olive oil and broil until toasted and golden brown, 1 to 2 minutes per side.
• Top the toast with a generous amount of the za'atar, cut each slice in half on a cutting board and set the slices back on the baking sheet.
• Put the yogurt in a medium bowl. Stir in the juice and zest of 1 of the lemons. Season with kosher salt and pepper. Set aside.
• Crack an egg into a fine-mesh strainer, straining out the thin egg white. Reduce the heat under the skillet until the water just simmers, and place the egg directly into the water. Repeat with 3 more eggs. Cook until the whites are set and the yolks still feel a bit runny when you delicately push down on them with your index finger, 2 to 3 minutes.
• Remove the eggs from the water with a slotted spoon or spider and put them on a paper-towel lined plate to drain any excess water. Repeat with the remaining 4 eggs.
• Peel the zest off the remaining second lemon with a vegetable peeler. Thinly slice the zest into fine julienne and set aside for garnish.
• Add 1 tablespoon olive oil and the juice of 1/2 of the peeled lemon to the medium bowl with the cucumbers and herbs. (Reserve the remaining lemon half for another use.) Season with kosher salt and pepper and toss.
• Dollop and then swoop a generous amount of the labneh mixture into a shallow bowl or deep plate. (To achieve a gorgeous swoop, use the back of a spoon.) Top with 2 poached eggs, drizzle with chili oil, if using, and place a nice handful of cucumber-and-herb salad next to the eggs. Rest 2 toast halves on the side of the bowl. Garnish with flaky sea salt, freshly cracked pepper and the julienned lemon zest. Repeat with the remaining ingredients.