Avo Labneh Yoghurt and Egg Bowl

  • Prep: 25 minutes + refrigeration
  • Cook: 10 minutes
  • Ready in: 35 minutes + refrigeration
  • Serves 4-6

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Recipe

Ingredients:
  • 1 L tub Greek-style yoghurt
  • Salt and pepper
  • 4 avocados
  • 4-6 soft-boiled eggs
  • Olive or avocado oil, to serve
  • 60 ml (¼ cup) mixed nuts, chopped
  • 4-6 slices bread of your choice, toasted

Description

Method:
  1. To make labneh, line a sieve with a piece of muslin cloth and set this over a deep bowl. Stir 2.5 ml (½ tsp) salt through the yoghurt, spoon into the cloth and tie closed. Refrigerate overnight. Discard liquid.
  2. Blitz 2 of the avocados and fold through the labneh. Spread over 4-6 plates on a large serving platter.
  3. Slice remaining 2 avocados into avo roses or slices and place on the labneh with the eggs. Season with salt and pepper. Drizzle with oil and scatter nuts over. Serve with toast.
  TIPS:
  • To make Soft-Boiled Eggs, bring a medium saucepan, ¾ full of water, to a boil. Remove from heat and gently lower the eggs into the water. Place back over low heat, close with a lid and time 6 minutes. Remove the eggs from the water and place into ice water for 3 minutes. Crack the eggs all around and peel the shells under running water.
  • Make Avo Roses by removing the avocado skins and pips. Working with one half at a time, place cut side down on a cutting board. Slice through the width into very thin slices and fan out into a straight line. Beginning at one end, gently roll up the slices into a spiral rose shape. Repeat with the rest.