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4 from 1 vote

Savory Summer Toast with Harissa Labneh, Poached Egg, Greens and Turmeric olive oil

The turmeric infused olive oil used in this recipe is a life changer. I'd recommend making extra to have on hand. Drizzle it on everything. Absolutely everything. If you're short on time, you can use whatever greens you have on hand, skip tossing it in lemon and just drizzle more infused oil to moisten.
Servings: 4 servings

Ingredients

  • 4 thick slices of bread toasted
  • 4, 3 minute poached eggs
  • 1 small bunch each of arugula microgreens, dill
  • 2 Tablespoons lemon juice
  • 2 Tablespoons olive Oil
  • Black sesame seeds
  • Harissa labneh [recipe below]
  • Turmeric infused olive oil [recipe below]

Turmeric Infused Olive Oil

  • 35 g fresh turmeric peeled and chopped into small pieces
  • 16 oz. 2 cups extra virgin, quality olive oil
  • ½ teaspoon salt

Harissa Labneh

  • 8 ounces 1 cup whole fat greek yogurt
  • 1 ½ teaspoons harissa paste
  • 1 teaspoon grated lemon zest
  • Pinch sea salt

Instructions

Prepare Toasts

  • Toss together arugula, microgreens and dill in a small bowl.
  • In a separate small bowl, whisk together lemon juice and olive oil. Toss with the greens. Set aside.
  • Toast bread. Set aside.
  • Poach eggs. See this recipe for instructions.
  • Assemble toasts: Spread toast generously with harissa labneh. Top with a pile of greens. Set poached egg on top. Drizzle with turmeric oil and garnish with seeds. Enjoy!

Prepare Turmeric Infused Olive Oil

  • Heat olive oil over medium high heat in medium saucepan.
  • Add tumeric to olive oil just before boiling point and immediately adjust heat to low.
  • Allow to infuse for 10 minutes.
  • Turn off heat and allow to cool. Add salt.
  • Once cooled, blend mixture to fully infuse the oil with tumeric.
  • Strain oil through a nut bag into a glass bowl. *Wear disposable gloves to prevent intense hand staining!
  • Put oil in a glass jar and reserve the turmeric bits in a separate container if you’re keen to use later for cooking.
  • Store in fridge. Read more here on making and storing infused olive oils.

Prepare Harissa Labneh

  • Line a fine - mesh sieve with 2 layers of cheesecloth and set over a medium sized glass bowl.
  • Place yogurt in sieve, cover with plastic wrap and let drain in fridge for 1 day. Discard liquid.
  • Place strained yogurt in a small bowl and add harissa paste, zest and salt. Stir.
  • Store in fridge in airtight jar for up to 1 week.