Lebanese breakfast recipe
Spice up your mornings with this Lebanese breakfast recipe, created by Gizzi Erskine for Arla Foods.
‘Get creative with your breakfasts,’ urges Gizzi. ‘Just because we’ve spent years eating cereal and toast doesn’t mean that all other ingredients are off limits. Experiment with continental meats, fruits and seeds or even a hint of chilli to spice up your breakfast table!’
Watch Gizzi create the recipe here.
Ingredients (serves 1)
2 free-range eggs
200g Arla cottage cheese
Zest of ½ lemon
1 cucumber, quartered longways
2 vine ripened or heirloom tomatoes
½tsp sumac
A handful mint, finely chopped
A drizzle of really good extra virgin olive oil
2 flatbreads
Method
Pop the eggs in to boil. The perfect egg for this is a six-minute boil (for a slightly gooey middle). Rinse them under cold water and peel, then dry and cut in half.
Mix the cottage cheese with the lemon zest and place between two plates making a well in the centre.
Grill, griddle or toast two flatbreads.
Between two plates add the halved eggs, cucumber and tomatoes and then top with the sumac, herbs, oil and plenty of black pepper. Serve right away with the grilled bread.
Recipe courtesy of Arla Foods
For more…
Try these delicious recipes for egg white breakfast pizza and spicy shakshuka. Yum!
