Levantine cuisine · Breakfast & Eggs

Bayd bi Jibneh

Softly scrambled eggs with crumbled white cheese, fresh mint, and a final splash of olive oil.

Ingredients · for 2 servings

• 5 eggs
• 150 g white cheese
• 1/2 bunch mint
• 3 tbsp olive oil
• 1 spring onion
• 1 pinch chili flakes
• 1 flatbread
• Salt, pepper

Instructions

1. Coarsely crumble the white cheese, finely cut the mint leaves, and cut the spring onion into thin rings.
2. Whisk the eggs with pepper and just a small pinch of salt – the cheese already brings plenty of salt.
3. Warm 2 tbsp olive oil in a nonstick pan over low to medium heat and pour in the egg mixture.
4. Push the mixture slowly from the edge to the center with a wooden spoon for 2–3 min, until soft, large curds form but the bottom takes on no color.
5. Fold in the cheese and half the mint and let set for another 30 sec, until the eggs are creamy and just barely set.
6. Transfer immediately to warmed plates, sprinkle with the remaining olive oil, the rest of the mint, the spring onion rings, and chili flakes, and serve with flatbread.