Peel your hard-boiled egg and cut it in half lengthwise

Finely grate a portion of Parmesan cheese.

Heat a non-stick pan over medium heat.

Place a small mound of grated Parmesan in the pan, spreading it slightly into a circle large enough to fit the egg.

Place the egg half face-down (yolk side down) directly onto the melting cheese.

Allow the cheese to cook until it turns golden brown and becomes a crispy "tuile" (a thin, crunchy wafer) attached to the egg.

Carefully remove the egg from the pan and place it on a plate.

Add a dollop of labneh on top of the egg.

Garnish with a few pomegranate seeds and a fresh sprig of mint.

This can be served warm or cold.