Egg, Labneh and Sumac Salad Bowls

Serves 4

Prep Time 20 min

Cook Time 8 min

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These soft boiled egg and labneh bowls are simple on meal prep and make the easiest lunch or dinner. Perfectly cooked soft boiled eggs are placed over brown rice, along with a generous serving of creamy labneh drizzled with olive oil, and sumac onions and an arugula salad.

1 ½ cups (375 mL) arugula
4 radishes, sliced into thin circles
2 small Persian cucumbers, sliced into thin circles
4 tbsp extra virgin olive oil, divided
½ a lemon, juiced
¼ tsp (1.25 mL) salt, plus more to taste
¼ tsp (1.25 mL) black pepper, plus more to taste
½ medium red onion, thinly sliced into half moons
1 tsp sumac
8 eggs
2 ¾ cups (690 mL) cooked brown rice
1 cup labneh

Step 1
To prepare the salad: in a medium bowl, toss the arugula, radishes and cucumbers with 1 tbsp (15 mL) olive oil, and the lemon juice, salt and pepper.
Step 2
To prepare the sumac onions: in a small bowl, stir together the onions and sumac. Let sit until needed.
Step 3
Fill a medium saucepan half full with water and bring the water to a boil. Once boiling, use a spoon to gently place the eggs in the water. Gently boil for 6 minutes for soft boiled eggs, or 7 to 8 minutes for jammy eggs with set yolks. Remove the eggs from the water and place them in an ice bath for 1 minute. Drain, then gently crack the eggshells and peel the eggs.
Step 4
To assemble the bowls, spoon the brown rice into each bowl. Add a generous dollop of labneh, then use a spoon to make an indent in the middle of each dollop. Drizzle with the remaining 3 tbsp (45 mL) olive oil. Divide the salad between the four bowls and top with the sumac onions. Place the soft boiled eggs on top and gently cut them in half. Season with additional salt and pepper, if desired, and serve.

Per serving
Calories	539
Fat	31 g
Saturated Fat	9 g
Trans Fat	0.1 g
Carbohydrate	539 g
Fibre	3 g
Sugars	5 g
Protein	23 g
Sodium	528 mg

Egg, Labneh and Sumac Salad Bowls

Ingredients

Instructions

Nutrition Facts