Egyptian Dukkah Fried Eggs and Labne

Fry the bacon rashers and then remove from the pan and chop into small pieces.
Combine the spinach and lemon juice in a bowl. Add to the pan with the bacon fat and cook till just wilted. Stir the bacon into the spinach and set aside.

Wipe out the frying pan and add 3 tablespoons of olive oil. Fry the eggs with the lid on until the yolks are just set. Meanwhile spread some labne onto slices of toast and put onto plates.

Place a serving of the spinach and bacon on each plate. Top the labne toast with an egg. Drizzle with some good quality extra virgin olive oil. Sprinkle a generous serve of dukkah on top of the eggs.