Gourmet Gluten-Free Israeli Breakfast Platter – Rich in Flavors & Textures
This gourmet gluten-free Israeli breakfast platter recipe features a rich combination of flavors and textures, perfect for those who desire an advanced and photogenic meal. With mouthfeel, aroma, and plating appeal as its focus, this dish will transport you straight to Tel Aviv with each bite.
Allergens
Eggs, Soy (in hummus), Nuts (olive oil)
Ingredients
- 2 slices gluten
- free sourdough bread, toasted
- 1/4 cup hummus
- 1/2 cup cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted
- 1/4 cup feta cheese, crumbled
- 1/4 cup avocado, sliced
- 1/4 cup cucumber, thinly sliced
- 2 large eggs, soft
- boiled
- 1/4 cup fresh parsley, chopped
- 1 tbsp extra virgin olive oil
- 1 tsp sumac
- Salt and pepper, to taste
- Gluten
- free crackers (optional)
Instructions
- Soft boil the eggs for 6 minutes, then immediately transfer them to a bowl of ice water. Let them sit in the ice water for 5 minutes before peeling.
- In a small dish, combine the hummus with a drizzle of olive oil and a pinch of sumac.
- Arrange the toasted gluten free sourdough bread on a large platter.
- Spread a generous layer of seasoned hummus over the bread.
- Place halved cherry tomatoes, Kalamata olives, crumbled feta cheese, avocado slices, and cucumber slices on top of the hummus layer.
- Place the soft boiled eggs on the side of the platter.
- Sprinkle chopped parsley over the entire dish.
- Season with salt and pepper to taste, and drizzle a little extra virgin olive oil on top.
- Serve immediately with gluten free crackers, if desired.
Chef’s Insight
The combination of flavors, textures, and aroma in this gluten-free Israeli breakfast platter creates an unforgettable culinary experience.
Notes
Serve with a freshly squeezed orange or grapefruit juice to complete the breakfast experience.