Honey Turmeric Labneh with Poached Eggs & Hot Butter

Honey Turmeric Labneh with Poached Eggs & Hot Butter
Serves 2-4

1 cup of greek yogurt
1 teaspoon turmeric
1 tablespoon honey
2 eggs
2-3 tablespoons butter
2-3 dashes of hot sauce of smidge of Calabrian chili paste
Oregano leaves

In a large bowl mix together yogurt, turmeric and honey. Place a strainer over a second bowl and top the strainer with cheesecloth. Add yogurt mixture to cheese cloth and tie loosely so that the excess liquid from the yogurt can drain. Set aside. Can be up to 1 week in advance.

Heat a saucepan filled with at least 2 inches of water over medium high heat until boiling and then season well with salt. Add eggs, 1 at a time and poach for 2 minutes. Remove and set aside.

In a microwave safe bowl melt butter with hot sauce.

To plate, smear labneh on a plate, top with eggs and garnish with butter, oregano leaves and if you so desire, extra virgin olive oil, salt, and fresh cracked black pepper.

Honey Turmeric Labneh and Poached Eggs 3.jpg