This is my take on a typical breakfast we would have when we visited Israel


  • 2 eggs
  • 1 teaspoon butter
  • Garlic salt
  • Black pepper
  • 1 handful fresh spinach
  • 1 tablespoon feta cheese
  • 1 tablespoon sour cream
  • 4 cherry sized tomatoes cut in halves


  • Place spinach on a plate.
  • Top with tomatoes, feta, and sour cream
  • Melt butter in a small skillet
  • Fry eggs Sunny side up until whites are cooked
  • Season eggs with garlic salt and black pepper while they are cooking in the skillet
  • Slide cooked eggs from the skillet directly onto the salad
  • Best eaten with runny yolk to cover salad.
The Ag Wife

2 thoughts on “An Israeli Breakfast

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