Saffron & Rosewater Poached Eggs with Pistachio-Labneh Mousse

Instructions

1. 1

   In a medium saucepan, combine water, white vinegar, and saffron threads. Bring to a gentle simmer over medium heat.

   ~5 min
2. 2

   While the water heats, toast the pistachios in a dry pan over medium-low heat until fragrant, about 3-5 minutes. Let them cool slightly, then roughly chop.

   ~8 min
3. 3

   In a mixing bowl, combine labneh, chopped toasted pistachios (reserve some for garnish), honey, lemon zest, sea salt, and black pepper. Whisk until smooth and well combined.

   ~3 min
4. 4

   Gently crack each egg into a separate small bowl or ramekin. This makes it easier to slide them into the poaching liquid without breaking the yolk.

   ~2 min
5. 5

   Reduce the heat to low. Carefully slide the eggs, one by one, into the simmering saffron-rosewater liquid. Poach for 3-4 minutes for runny yolks, or longer for firmer yolks.

   ~4 min
6. 6

   Using a slotted spoon, carefully remove the poached eggs from the water and let any excess water drain off.

   ~1 min
7. 7

   To assemble, spoon a generous dollop of the pistachio-labneh mousse into each serving bowl. Gently place two poached eggs on top of the mousse.

   ~2 min
8. 8

   Drizzle with a little extra honey and sprinkle with reserved chopped pistachios and a tiny pinch of sea salt. Serve immediately.

   ~1 min