Breakfast Tostada with Charred Brocc & Scallion Labneh


This recipe has you roasting broccoli, but you could follow the same method and use any hardy veg you like–cauliflower, broccolini, cabbage, mushrooms etc. The beauty of this recipe is more in its versatility, simplicity, and ease than anything else. Whip up some scallion labneh, fry some eggs, and the veggie part of the matter is totally up to you.

Active Time: 20 Mins

Total Time: 35 mins

Breakfast Tostada with Charred Brocc & Scallion Labneh


  • 1 pound broccoli
  • 2 garlic cloves
  • 1 lemon
  • 4 scallions
  • Cilantro, for serving (optional)


  • 4 tablespoons olive oil
  • Kosher salt, freshly ground black pepper
  • 2 corn tostadas
  • Hot sauce, for serving


  • 1 cup labneh, or sour cream
  • 2 large eggs

1. Do some prep:

  • Preheat oven to 450. Arrange a rack in the center of the oven, leaving no racks beneath it.
  • Cut 1 pound of broccoli into 2” pieces, separating the florets from the stem, and keeping any parts of the stem that don’t feel very fibrous and woody–the stems are as delicious as the florets and they get super caramelized because you can create flat sides as you cut them which get crispy as they cook.
  • Arrange broccoli on a large rimmed baking sheet, drizzle with 3 tablespoons olive oil, and season with salt and pepper. Place the baking sheet on the bottom of your oven if it is available to you (yeah! The oven floor! It’s really hot there and will help jumpstart the caramelization) Roast, until well charred underneath. Stir the broccoli, and return to the oven to roast until tender, 25-30 minutes. If it seems like your oven is running really hot and charring very quickly, you can always move the broccoli up onto the middle rack.
  • When the broccoli is done, immediately grate 2 garlic cloves over the still hot baking sheet and stir to coat. The heat from the broccoli will cook and mellow the raw garlic.
  • Squeeze the juice of 1 lemon over the broccoli.

2. Make the scallion labneh:

  • While the broccoli cooks, thinly slice 4 scallions. Set a small handful of scallions aside for serving.
  • Stir the remaining scallions into 1 cup labneh. Season with salt and pepper.

3. Fry eggs and assemble:

  • Heat 1 tablespoon olive oil in a medium or large non-stick skillet over medium heat until shimmering. Crack 2 eggs in the skillet, season with salt and cook until crisp and brown at the edges and the whites have set, but yolks are still runny, 3-4 minutes.
  • Slather some scallion labneh on each of two corn tostadas.
  • Divide the broccoli among the two tostadas. Top each with a fried egg, the reserved scallions, cilantro leaves (if using) and drizzle with hot sauce.

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