Directions

1. Put slices of bacon on a plate between two sheets of paper towel. Cook on high for 1 minute, then flip the bacon on the other side and continue cooking for 1 more minute.
2. On presentable plates, add 125 ml of labneh per person, then the boiled eggs (previously cooked for 8 to 10 minutes).
3. Add the crumbled bacon, pomegranate arils and crushed pistachios.
4. Drizzle with honey, olive oil and balsamic vinegar (or pomegranate molasses). Add a pinch of zaatar or fresh thyme leaves if desired.
5. Garnish with heart-shaped pieces of pita.