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Breakfast

Israeli Breakfast Plate (Eggs, Salads and Cheeses)

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20 min
Prep
10 min
Cook

Ingredients

  • 4 eggs
  • 2 tomatoes, finely diced
  • 1 cucumber, finely diced
  • 100 g (3.5 oz) soft white cheese (labneh or cottage cheese)
  • 50 g (1.75 oz) feta cheese
  • 4 slices fresh bread or rolls
  • 3 tbsp olive oil
  • 1 tbsp lemon juice

Method

  1. Boil or fry the eggs according to preference.
  2. Combine diced tomato and cucumber in a bowl with olive oil, lemon juice and a pinch of salt to make a fresh chopped salad.
  3. Arrange the salad, soft cheese and feta in small dishes on a large plate or board.
  4. Add the cooked eggs alongside.
  5. Serve with fresh bread or rolls and extra olive oil for drizzling.

Introduction: Rooted in the kibbutz tradition of hearty communal morning meals, the Israeli breakfast plate assembles fresh chopped salad, soft cheeses, eggs and bread into an abundant spread, now a hallmark of cafes across the country.

Cultural Background: Rooted in the kibbutz tradition of hearty communal morning meals, the Israeli breakfast plate assembles fresh chopped salad, soft cheeses, eggs and bread into an abundant spread, now a hallmark of cafes across the country.

Tips: Dice the vegetables very finely and evenly, which is the hallmark of a well-made Israeli chopped salad.

Variations: Olives, tahini and a soft-boiled egg are common additional components. Naturally vegetarian; a vegan version can substitute plant-based cheeses and tofu scramble for the eggs.

Storage: Salad components can be refrigerated separately for up to 2 days; assemble fresh.

Reheating: Not applicable; served fresh and mostly cold, aside from freshly cooked eggs.

FAQs:

Q: What cheese works best?

A: A soft, mild white cheese like labneh or cottage cheese is traditional, paired with a sharper feta.

Q: Can this be scaled up for guests?

A: Yes, it's designed as a shareable spread and scales easily by multiplying quantities.

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