Our Israeli hotel laid out fine breakfasts, with more than a dozen different vegetables, many kinds of yoghurt, many cheeses, many salads, and rolls, croissants, breadloaves, several kinds of fish and halvah. And dry and hot cereals. And shakshuka, potatoes au gratin, omelettes made to order, hot cheesecake, lots to drink and many other items I'm too lazy to mention.
In my limited experience, Israelis attack a grand breakfast layout differently than Americans. Most Americans tend to make multiple trips, sampling, deciding what they like, and going back for seconds and thirds. Israelis like to load up several plates full of tempting foods and array these plates on their table. Then they sit down and work away at their own grand meal.