Spinach Labneh Egg Rolls for a Savory Breakfast Snack

These breakfast rolls use thin cooked egg sheets as the wrapper. Inside is a restrained layer of labneh and cooked spinach, giving each slice a creamy center without needing a bread wrap. Cut into short pieces, they fit a savory snack plate or a breakfast assembled from several small foods. The main technique is keeping the filling dry and light enough that the egg can roll without tearing. For two small rolls, gather three eggs, one tablespoon of water, one teaspoon of olive oil, one third cup of labneh, and one half cup of cooked chopped spinach. Black pepper is optional. Labneh is a thick strained yogurt product; choose a plain version. Squeeze the cooked spinach thoroughly and let it cool. Measure the spinach after cooking, and remove any tough stems that would make a slice difficult to bite. Beat the eggs with the water until evenly mixed. Warm a small nonstick skillet over medium-low heat and brush it with about half the oil. Pour in half the egg mixture and tilt the skillet gently to form a thin, even sheet. Let it set before lifting an edge with a flexible spatula. Turn carefully if needed and cook until there is no liquid egg left. Slide it onto a clean plate and repeat with the remaining oil and egg. Allow the sheets to cool enough to handle. Stir the dry spinach into the labneh with a little pepper. Spread half the filling over each egg sheet, leaving a small border around the edge. Keep the layer thin rather than trying to use a mound of filling. Roll each sheet from one side into a short log, supporting it with both hands so the egg does not stretch across a gap. Use a sharp knife to cut the rolls into bite-size pieces. Wipe the blade between cuts if the labneh smears heavily. Arrange the slices with their cut surfaces visible. A torn roll is still usable; place the seam downward and serve slightly larger pieces. If your egg sheets came out thicker than expected, leave them as folded pockets rather than forcing a tight spiral that splits. Eggs and labneh contribute protein, and spinach adds a vegetable component. This is a snack-sized breakfast idea, so it does not have to serve as the entire meal. Pair it with bread, fruit, or another food if that suits your appetite. Exact nutrient amounts depend on the labneh, egg sizes, and number of pieces eaten. There is no calculated nutrition claim attached to the pictured serving. For a variation, use well-drained cooked Swiss chard in place of spinach. Avoid raw watery vegetables inside the roll if you plan to hold it for later. Refrigerate the finished rolls promptly and transport them chilled with a cold source. They are pleasant cold, so reheating is optional; if you do reheat, warm them thoroughly and expect the filling to soften. The best result comes from a fully cooked flexible wrapper, a dry vegetable, and a thin spread of labneh.