Step 1 Mix the labneh, garlic, chopped dill, lemon zest, salt, and pepper in a bowl. Stir until smooth and set aside. Step 2 Fill a medium saucepan with water and bring to a gentle simmer. Once it is simmering, add 1 tbsp white vinegar and swirl the water. Crack 2 eggs into separate bowls and gently slide them into the water. Poach for 3-4 minutes, then transfer to a paper towel-lined plate. Step 3 Melt the butter and olive oil in a small pan over medium heat. Stir in the red pepper flakes, cumin, and chili flakes. Cook for 30 seconds, then remove from heat. Step 4 Spread the labneh in a bowl, top with poached eggs, and drizzle with spiced butter. Garnish with chopped dill and salt and serve with 2 slices of sourdough.
