“Mediterranean Sunrise Vegetarian Israeli Breakfast Feast”

Allergens

Eggs, Dairy (Feta Cheese)

Ingredients

• 2 large ripe avocados
• 6 large free
• range eggs
• 150g feta cheese
• 4 tbsp extra virgin olive oil
• 1 small lemon
• 6 thick slices sourdough bread
• 2 medium tomatoes
• 3 cups cherry tomatoes, mixed colors
• 1 bunch fresh dill
• 1 bunch fresh parsley
• Salt and pepper to taste
• 8 oz baby spinach
• 1 cup mushrooms, sliced

Instructions

1. (1) Preheat oven to 350°F (175°C). Slice avocados in half, remove pits, and scoop out the flesh into a bowl. Mash with a fork until smooth, then season with salt and pepper. Set aside. (2) In a large frying pan, heat 2 tbsp of olive oil over medium low heat. Gently crack eggs into the pan, one at a time, and cook until the whites are set but yolks remain runny. Season with salt and pepper. (3) Toast sourdough bread slices in an oven or toaster until golden brown. Set aside. (4) Halve cherry tomatoes and place them on a baking sheet lined with parchment paper. Drizzle with 1 tbsp of olive oil, season with salt and pepper, and roast in the preheated oven for 20 minutes or until softened and slightly blistered. (5) In another frying pan, heat 1 tbsp of olive oil over medium heat. Sauté mushrooms and spinach until tender and cooked through. Season with salt, pepper, and a squeeze of lemon juice. (6) In a small bowl, mix together mashed avocado and crumbled feta cheese. Set aside. (7) Chop fresh dill and parsley. (8) Assemble the dish by spreading avocado feta mixture on toasted sourdough slices, then layering roasted cherry tomatoes, sautéed mushrooms and spinach, fried eggs, and a sprinkle of herbs.

Chef’s Insight

The combination of flavors and textures in this dish creates a sensory experience that truly embodies a Mediterranean sunrise.

Notes

Be sure to use ripe avocados for the smoothest consistency. Fresh herbs add a burst of color and flavor to the dish.