Israeli Breakfast Platter: A Flavorful Feast for the Senses

Allergens

Fish (smoked salmon)

Ingredients

• 2 slices of whole
• grain sourdough bread
• 4 oz. smoked salmon
• 1/2 avocado
• 1/2 cup cherry tomatoes
• 1/2 cucumber
• 1/4 red onion
• 2 large eggs
• 1 tbsp hummus
• 1/4 cup crumbled feta cheese
• 1 tbsp capers
• 1 tbsp chopped fresh dill
• 1 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 350°F (175°C). Slice the whole grain sourdough bread into thick slices. Place on a baking sheet and toast in the oven for 5 minutes or until golden brown. Set aside. Slice the cherry tomatoes and cucumber into thin rounds. Finely chop the red onion. In a medium bowl, whisk the eggs with a pinch of salt and pepper. Heat olive oil in a non stick skillet over medium heat. Pour the whisked eggs into the skillet and cook until set but still tender. Fold gently and remove from heat when mostly cooked. Slice the avocado and smoked salmon.

Chef’s Insight

The combination of flavors and textures in this dish creates an unforgettable culinary experience that will transport your guests to the vibrant streets of Israel.

Notes

Adjust the salt and pepper to taste, as needed.