Even though this recipe uses only 1/2 cup of the labne spread, keep the other 1/2 cup for dipping your leftover lavash into later! If you can, make the sauce the night before to allow for the shallot flavor to mellow. If you're not that prepared, just let the sauce sit for an hour prior to using.
- 1 cup Labne (kefir cheese)
- 1 teaspoon grated lemon zest
- 2 teaspoons lemon juice
- 1/4 cup chopped fresh dill
- 2 Tablespoons minced shallot
- 1/8 teaspoon Kosher salt
- 4 eggs
- 1/4 cup lowfat milk
- 1/2 teaspoon garlic powder
- 1-1/2 teaspoons oil such as olive, canola, or Thrive algae oil
- 1 8x10 sheet whole wheat lavash flatbread (California Lavash brand is my favorite)
- 3 ounces sliced smoked salmon
- 1/2 avocado, sliced
- 1 cup baby arugula
- In a small mixing bowl, combine the labne, lemon zest, lemon juice, dill, shallot, and salt. Allow to sit for at least 1 hour, but preferably overnight, to allow the shallot to mellow.
- Preheat oven to 425 degrees Fahrenheit.
- Break eggs into a medium bowl and add milk and garlic powder. Whisk until well combined and frothy.
- Heat an 8 or 10 inch non stick skillet over medium heat. When hot, add the oil. Add the eggs and scramble by stirring with a silicone spatula. When eggs are no longer liquidy, turn heat off.
- Place lavash on a sheet pan and into oven for 3 minutes. Remove from oven when timer goes off.
- Spread 1/2 cup labne spread over the lavash. Evenly spread the scrambled eggs over labne and place lavash back into oven for 6 minutes or until lavash is crisp.
- Remove from oven and evenly spread the smoked salmon, avocado slices and arugula over the flatbread.
- Cut into 6 pieces.