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Recipe details
Israeli Creamy Cheese Breakfast Salad
A cool, spoonable Israeli breakfast salad made from crumbled cheese and cream. It follows the fresh salad role of an Israeli eggplant breakfast table without introducing unavailable eggplant.
≈ 296 kcal/100 g · ≈ 372 kcal/serving
10 minEasyIsraeli
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
Feta-style cheese, crumbled80 g
Heavy cream45 g
Salt0.5 g
Black pepper0.2 g
Cookware and utensils
Mixing bowl
Fork
Serving plate
Directions
01
Place the crumbled cheese in a mixing bowl.
Products
Feta-style cheese, crumbled — 80 g
Action
Place
Time
1 min
Temperature
room temperature
02
Pour the cream over the cheese.
Products
Heavy cream — 45 g
Action
Pour
Time
1 min
Temperature
cold
03
Fold the cream through the cheese with a fork until loosely combined.
Products
Feta-style cheese, crumbled — 80 g; Heavy cream — 45 g
Action
Fold
Time
2 min
Temperature
room temperature
04
Season the mixture with salt and black pepper.
Products
Salt — 0.5 g; Black pepper — 0.2 g
Action
Season
Time
1 min
Temperature
room temperature
05
Spoon the creamy cheese salad onto a breakfast plate.
Products
Feta-style cheese, crumbled — 80 g; Heavy cream — 45 g
Action
Serve
Time
1 min
Temperature
chilled or room temperature
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
