Challah Bread Egg Toast
This ooey, gooey Challah Bread Egg Toast (loaded with lots of cheese and veggies) is the ultimate breakfast sandwich for any occasion. It’s sumptuous, full of flavor and texture, and makes an impressive presentation on any brunch table. I love using Challah bread for it’s slightly sweet outside and spongy, delicate texture but you could use brioche or even a ciabatta bread if you can’t find Challah. Challah is a Jewish traditional ceremonial bread but it’s readily available in most supermarkets these days. I found mine in Whole Foods. Especially around the holidays. Brioche is probably the closest to it in a pinch.
While this Challah Bread Egg Toast may look impressive it’s actually really easy to put together. The toughest moment will be when you are trying to cook the eggs and keep a careful eye on the cheese melting under the broiler. If you have a helper in the kitchen (that you can trust) it’s a good idea to enlist some help on that step. Other than that you can make this in mere minutes with very little cooking. It’s definitely a messy sandwich so serve with a plate and fork and lots of napkins. I like my eggs over easy so that the runny yolk just melts into the sandwich when you take your first bite. Oh my gosh soooo good. But cook your eggs how you and your guests prefer or make a variety for a larger crowd. And if you aren’t sure who likes what it’s easy to make some without the spinach or without the tomato or avocado and just serve those on the side. Or make some with all the veggies but leave the bacon off for your vegetarian friends. You get the idea. Highly customizable and easy to please anyone with the same basic concept. Or have a brioche egg toast bar where you build your own! Just stick out a plate of cheesy brioche and all the fixins’ on the side.
While I was working on pulling this together and taking all the pictures along the way I asked my seven year old son if he wanted a slice with an egg on it. He really likes eggs. I wasn’t sure if he’d like the spinach and the avocado. He declined and opted for Cheerios instead. It wasn’t until I was all done and had the sandwiches on the serving platter (looking all pretty) that he decided he wanted one. Proving that we eat with our eyes first….he couldn’t resist. Luckily I got off a few shots before he dug in, exclaiming enthusiastically “Oh my God this is sooo good! You are going to get a lot of likes on this one.” Well…right or wrong his reaction melted my heart. Food really is the best way to bring people together and the experience of watching my son try something new for the first time (and love it) made my day. I hope this staple is a favorite in your house, too.
1. Always start with the best ingredients you can….
2. Preheat the oven to 450 and cook the bacon for about 12 minutes, flipping once, or until crisp. Set aside. This step can be done earlier and then just reheat the bacon before serving.
3. Turn the oven back down to 350 and place your Challah Bread on a parchment lined baking sheet. The brush with olive oil on both sides and bake for 10-12 minutes until golden brown. Remove and set aside.
4. Place the oven on broil and add the sliced cheese to the top of the toasted bread but don’t put them in the broiler yet. First, heat a non-stick skillet over medium heat with a drizzle of olive oil. When hot add the 4 eggs and season with salt and pepper. While they are cooking on the first side then place the cheesy toast under the broiler for about 30 seconds to 1 minute (watch carefully!)
Time to flip those eggs now and season the other side…
Add the shaved parmesan
5. Final assembly. Have your serving platter ready. Assemble the spinach, tomato, avocado and bacon and then move to the platter before adding the egg and garnishing with fresh chives.
- 4 thick slices of Challah bread
- 4 large eggs
- 3 or 4 slices thick-cut bacon
- 4 oz White cheddar
- 2 vine ripened or heirloom tomatoes, sliced
- 1½ cups baby spinach
- 1 small or ½ large Avocado, sliced
- ¼ cup olive oil
- ½ cup shaved Parmesan
- Chives for garnish
- Salt & Pepper
- Preheat oven to 450 degrees and place the bacon on rimmed baking sheet. Cook until crisp, turning once if desired (approx 12 minutes). Set aside and adjust oven down to 350.
- On a baking sheet lined with parchment place the 4 slices of Challah bread and brush each side lightly with olive oil. Bake for about 10-12 minutes until lightly brown.
- Top each slice of Challah with the sliced cheese and set the oven to broil. Before you melt the cheese on the bread start your skillet for the eggs. In a large non-stick skillet add a drizzle of olive oil over medium heat. Add the eggs to the pan when hot and season with salt and pepper. While they are cooking on the first side put the cheese toast under the broiler but be careful to keep a close eye on it. Will only take 30 seconds to 1 minute, depending on how close to the heat source it is. Once the cheese is melted remove and set aside. Meanwhile, flip your eggs and season on the other side. For over easy remove from the heat right away. For more well done cook a little longer to desired doneness. Add the shaved parmesan right on top of the egg as soon as it comes off the heat.
- Layer the baby spinach, then tomato, then avocado, bacon, then egg on top of each slice of Challah bread. Garnish with chives and serve right away. If over easy the eggs will be nice and runny when you bite into it so serve with a plate and fork!