Labneh Toast

Name: Labneh Toast
Prep time: 5 min
Total time: 5 min
Ingredients: 1 slice sourdough bread; 2 tbsp labneh (room temperature); 1/2 avo (sliced); 1/2 tomato (sliced); 1/4 red onion (sliced); 1 tsp olive oil; 1 tsp lemon juic; salt and pepper; 1 tsp fresh dill (chopped)

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Labneh toast is made with your favorite bread, toasted and topped with generous layers of creamy, spreadable labneh and your choice of toppings, for an easy, high-protein breakfast.

I often have a jar of homemade garlic labneh (or unflavored) in the fridge that either my mom or I have whipped up. Here is my recipe for homemade garlic labneh. You can easily make it at home within 24 hours.

You're going to love this labneh breakfast! Let's go!

What is Labneh?

Labneh is essentially salted and strained (of its whey) yogurt that is then used as a spread, topping, side or dip. Labneh is a typical ingredient of the Levant region; modern-day Lebanon, Syria, Jordan and Palestine.

In terms of eating for perimenopause, I adore labneh toast for 2 main reasons. 1. The labneh is super high in protein, especially because I make it with an already high in protein yogurt and 2. It's a great way to enjoy a savory breakfast! If you know me, I'm constantly looking for savory, more glucose stable breakfast options.

Choosing the Yogurt

I absolutely adore the yogurt products from The Gourmet Greek and their plain yogurts are perfect to make labneh with. The key is to choose a Greek yogurt product that doesn't have loads of added thickeners or fillers in it. It should be one that's made in a semi-traditional way.

As a chef, I find these are the type of yogurts that strain beautifully into a thick, creamy labneh. Adding seasoning and aromatics, as I have with this labneh toast, is what makes the creamy spread SO delicious.

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What is Labneh?
Ingredients
Instructions
Substitutions
Ideas for Toppings
Storage
Top Tip
FAQ
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Breakfast

Ingredients

Sourdough: I prefer a fermented bread dough like a sourdough for my labneh toast.
Labneh: You can either buy a batch from the store or make your own. Check out my homemade recipe for labneh with garlic, here. You can make my version or make it without the garlic, if you prefer.
Toppings: I've used fresh dill, tomato, sliced avocado and red onion but there are so many options and I've listed a few below.

See recipe card for quantities.

Instructions

Step 1: Gather your ingredients and slice your bread.

Step 2: Toast your sliced bread and spread generously with creamy labneh.

Step 2: Slice tomato, red onion and avocado. Layer these ingredients over the labneh toast and drizzle with olive oil and a squeeze of fresh lemon juice. Season with sea salt and pepper and enjoy!

Substitutions

Labneh: Whipped feta, hummus or room temperature cream cheese are all yummy.
Sourdough: Rice cakes are a good gluten free, low calorie option.
Dill: Use freshly chopped parsley or coriander instead. I also love to use microherbs on my labneh toast.

Ideas for Toppings

Nothing beats a good labneh breakfast. If you want to make it regularly, consider playing around with the toppings:

With egg: I adore topping my labneh toast with a poached or boiled egg. A sprinkle of chili flaked or some atchar and I'm HOME!
Fruity: For a non-garlic labneh toast, I'll drizzle over some of my homemade berry sauce with has zero refined sugar added to it.
Roasted veggies: Last nights leftover roasted veggies go beautifully on top of labneh.
Salady: Anything I'd usually use in a salad works well as a topping for labneh toast: Grated carrots, sliced radish, chickpeas, seeds and so on.

Storage

I prefer to make up labneh toast fresh. If you want to meal prep ahead for lunch, take fresh bread and the creamy labneh packed in a little container. Make it up just before you want to eat it.