Name: Spring Herb Labneh Toast with Soft‑Boiled Egg, Quick‑Pickled Radish & Lemon Zest
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Mediterranean / Middle Eastern inspired
Ingredients: 2 count large eggs (soft‑boiled); 90 g labneh; 2 slices (about 80 g each; 160 g total) rustic sourdough or country bread, thick slices; 100 g radishes, thinly sliced; 2 tsp rice vinegar; 2 pinches granulated sugar (or fine caster sugar); 1 tbsp fresh chives, chopped; 1 tbsp fresh dill, chopped; 1 tsp lemon zest; 2 tsp extra‑virgin olive oil; 30 g microgreens or baby arugula; 2 pinches flaky sea salt; 2 grinds or pinches black pepper (freshly ground); 10 g unsalted butter (optional, for toasting bread)

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