Poached Eggs on Flatbread with Labneh and Chilli Butter

Name: Poached Eggs on Flatbread with Labneh and Chilli Butter
Total time: 40 min
Cuisine: British
Ingredients: 1 garlic clove, finely chopped; 2 sprigs of dill, leaves picked and finely chopped; 2 sprigs of dill, leaves picked and finely chopped; 100 g self-raising flour; 80 g natural Greek yoghurt; 80 g natural Greek yoghurt; 1 tsp sea salt; 1 tsp sea salt; olive oil; 1 tsp fennel seeds; 1 tsp paprika; 1 tsp chilli powder; 50 g salted butter; 4 eggs; a sprig of fresh dill, leaves picked and chopped; a sprig of fresh dill, leaves picked and chopped; a sprig of fresh mint, leaves picked and chopped; a sprig of fresh mint, leaves picked and chopped

Preparation info

Feeds
2

Difficulty
Easy
Ready in
40 min

Appears in

Cafe Cùil Cookbook

By Clare Coghill

Published 2025

About

This is a firm favourite from our spring menu at Café Cùil and it can be easily made at home. Making flatbreads is surprisingly simple, and worth it for the flavour! We like to use Rora Dairy yoghurt for our labneh, but you can use any natural Greek yoghurt.

Ingredients

For the labneh

100 g natural Greek yoghurt
¼ tsp sea salt, plus more to taste
1

Europe
United Kingdom
Vegetarian
Spring
Brunch
Scotland
Bread
Mediterranean

Method

To make the labneh, mix the Greek yoghurt with the sea salt. Set a fine sieve on top of a bowl, then put the yoghurt in the sieve and set aside for 30 minutes to strain. You’ll be left with the thickened labneh in the sieve. Discard the liquid in the bowl, then mix the labneh with the finely minced garlic, chopped dill and more sea salt to taste.
To make the fl