I’ve talked before about how we get a loaf of challah from Amelia’s school every week. It takes a lot to keep getting creative with what I made with it every week.
This week, I made a kid-friendly, adult-friendly and deliciously-easy breakfast. It’s called lots of things in lots of places, but I call it challah egg-in-a-hole. You can make egg-in-a-hole with any type of bread. But, fried challah bread with an egg in the middle is absolutely decadent for a weekend brunch. But, it’s easy enough to make during the week.
You have to try this and let me know wha you think!
- 2-inch-thick challah slice
- 1 large egg
- 1 tablespoon unsalted butter
- Salt and pepper
- Everything but the bagel seasoning
- Use a 2-inch cookie cutter to cut a hole in the middle of bread slice. Reserve the removed portion to toast, if desired.
- Heat a skillet over medium heat for 2 minutes. Add butter. When butter stops foaming, place bread in pan. Cook 3 minutes and flip over. Gently break egg into hole. Sprinkle seasonings over egg and cook 3 minutes.
- Carefully flip egg and bread over, and cook for another 30 to 40 seconds, until egg is cooked just over-easy. Transfer to a plate and serve. Enjoy!
Recipe from: cooking.nytimes.com