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  1. Grill the mushrooms, peppers and snap peas
  2. Cook eggs
  3. Grill cheese
  4. Grill bread
  5. Assemble sandwich
  6. Make salad dressing
  7. Assemble salad
Perfect egg sandwich
Feel free to swap and switch with any flavors and toppings you would like! The important thing to learn here is that you can dress up your sunny side up eggs and that grilling the bread makes all the difference!
Course: Main Dish
Cuisine: Dairy, Eggs, Sandwiches
Special Diet: Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Prepare a skillet on high heat. Add the olive oil and get hot. Add the eggs sunnyside up. Let cook for 2 minutes.
  2. Add the basil, salt and sundried tomatoes and cook for 1 more minute (or 2 if you like them less runny).
  3. While eggs are cooking, prepare a grill pan on high heat. Place bread slices on grill pan for 2 minutes per side.
  4. Remove bread from grill pan and place on large cutting board or serving plate. Place cheese on top of hot bread, then the avocado and then the eggs.
  5. Close sandwich and cut in half.
Notes & Tips:

(Just wipe the grill down after, it doesn’t even need to be washed!)

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Grilled Halloumi salad
Halloumi cheese salad can be found in most cafes in Israel. It is delicious but often the same. Here is a twist on the usual restaurant salad that can be pulled together in minutes! Tuscany spice blend can be found in all spice shops and sometimes in the supermarket. If you don’t live in Israel but come to visit be sure to pick it up at any spice shop or market, it is world’s better than the other versions and not too heavy to bring back!
Course: Salad
Cuisine: Vegetarian
Special Diet: Gluten Free, Soy Free
Servings: people USA imperial/metric conversion:
Print Recipe
Ingredients:
Directions:
  1. In a large salad bowl, add the mushrooms, peppers, sugar snap peas, balsamic vinegar and 3 tablespoons of olive oil. Mix well.
  2. Prepare a grill pan on high heat. Add the mushrooms, peppers and sugar snap peas. Grill for two minutes, give the pan a good shake and stir and grill for 2 more minutes. Place back in salad bowl.
  3. Without cleaning the grill pan, place it back on the heat and add the cheese. Grill for 2 minutes per side.
  4. While cheese is grilling, prepare salad dressing. In a jar add the vinegar, remaining olive oil, spice blend and sugar. Shake well.
  5. In the salad bowl add the lettuce, pomegranates and fresh mint, and cheese. Dress right before serve.
Notes & Tips:

Tuscany spice blend can be found in all spice shops and sometimes in the supermarket.  If you don’t live in Israel but come to visit be sure to pick it up at any spice shop or market, it is world’s better than the other versions and not too heavy to bring back!

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Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!

Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!

Leftover tips for tomorrow’s lunch:

Make extra eggs and put them in the leftover salad. If you have leftover cheese, basil and sundried tomatoes be sure to throw them in too! Bring lunch with dressing on the side

What else is for dinner this week?