Challah Breakfast Sandwich

Thanks to the Zoom Challah Bake, baking challah has become a Friday ritual. I was mostly using the leftovers to make challah French toast, until I started making this breakfast sandwich. Now this is a weekend staple. You can get the recipe I use for challah here.

Time: 15 min; Serves 4


  • Challah loaf
  • 8 eggs (2/person)
  • pickled onions
  • Aleppo Chili
  • 1 avocado
  • juice of 1/2 lemon
  • salt
  • bacon grease or butter (to toast the challah)

1. Cut thick slices of the challah and toast them in a skillet with bacon grease or butter. Remove and set aside.

2. Mash the avocado and add in the lemon juice and a pinch of salt. Mix together until it’s spreadable. Spread the avo mash onto the challah toast.

3. Fry the eggs so they’re over easy/medium. You want the yolk to run a but so you can dip the sandwich into it.

4. Add the eggs onto the sandwich and top with the pickled onions and Aleppo chili. Serve.

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