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Challah Egg in a Hole

Challah egg in a hole is a great way to use up leftover challah bread.  It also makes for an easy and tasty Sunday morning breakfast.  Serve with orange juice or class it up with a mimosa for brunch.

Challah egg in a hole on a white plate

Challah egg in a hole is one of my go to recipes for Sunday morning breakfast.  

Whether you have just one slice of challah left or half a loaf, it can be a great solution to using up leftovers and an answer to what to make for breakfast.

All you need is leftover challah, a little butter or oil, and an egg.

The first time I had egg in a hole was the summer before I moved to Israel.

I had spent the weekend in the Catskills at a friend’s family’s summer house.  It was a beautiful Shabbos spent away from fast pace city life and surrounded by green trees and the smell of fresh pine filled air.  

Sunday morning, before we all left, someone from the group took the leftover challahs and made egg in a hole for everyone.  

To be honest, I’m not much of a fan of sunny side up eggs so I wasn’t sure how much I’d like it.  To my surprise, I liked it a lot.

Since then, when I only have a couple slices of challah left from Shabbos my mind goes right to making challah egg in a hole.  

It is simple, tasty, and looks impressive when I have someone over. 

To me, recipes with these qualities are the best to have on hand.  

Another recipe like that is my shakshuka – or shakshuka for one if I am just making for myself – but egg in a hole takes even less time to make, so in that way, it’s a little better.

Recipe Tip:

If you prefer your eggs over easy rather than sunny side up, you can easily do that with this recipe. 

Simply flip the bread and egg over at the end and let it cook for about ten more seconds.

Yield: 1 serving

Challah Egg in a Hole

Challah egg in a hole on a white plate

This recipe is a delicious way to use leftover challah bread from Shabbos

Cook Time 5 minutes
Total Time 5 minutes

Ingredients

Instructions

  1. With a biscuit cutter or the rim of a glass, press a hole in the center of the slice of bread.
  2. Heat butter or oil in a frying pan over medium-low heat. Place the bread in the frying pan and toast. 
  3.  Flip the bread over and crack the egg straight into the center of the hole. Cook until the egg is ready. Add salt to taste.

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 412Total Fat: 33gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 237mgSodium: 896mgCarbohydrates: 19gFiber: 1gSugar: 1gProtein: 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to hashtag a photo #thetasteofkosher on Instagram.

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