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Georgia, Europe · Adjarian Khachapuri

Khachapuri Baguette Boats

A no-dough, 25-minute brunch twist on khachapuri: hollowed baguette brushed with garlic butter, packed with salty cheese and finished with a runny yolk.

ServingsServes 2
Total cooking time22 min
DifficultyEasy
About servingsThe yolk is barely cooked. For young children, pregnant women, older people or anyone with a weakened immune system, use pasteurised eggs or cook the yolk until fully set.

Method

  1. Preheat the oven to 220 °C on oven for . Cut a roughly 30 cm length of baguette per serving. With a bread knife, cut a long oval into the top and lift it off like a lid, then pull out the soft crumb with your fingers, leaving walls about 1 cm thick. Take care not to pierce the base.

    Add in this stepBaguette (½ baguette, about 30 cm, per serving) 1

    oven

  2. Finely grate the garlic and mix it into the soft butter. Spread it over the inside and rims of the baguettes and over the lid pieces.

    Add in this stepButter, softened 20 gGarlic cloves 1

  3. Coarsely grate the mozzarella, crumble the feta and mix with half the chopped dill. Pack the cheese into the baguettes, then press a long groove down the middle with a spoon for the yolk.

    Add in this stepLow-moisture mozzarella 120 gFeta 60 gDill (or flat-leaf parsley) 2 g

  4. Put the boats and the lid pieces on a lined tray and bake at 220 °C ×1 on oven for , until the cheese is melted and bubbling and the bread edges are crisp and brown.

    oven

  5. Carefully slip a yolk into each groove and return to the oven for . Best when the yolk is just warmed on the surface and still runny inside.

    Add in this stepVery fresh eggs, for the yolks 2

    oven

  6. Season with black pepper, red pepper flakes and the rest of the dill. Break the yolk into the cheese and scoop it up with the toasted lid pieces.

    Add in this stepBlack pepper to tasteRed pepper flakes 1 pinchDill (or flat-leaf parsley) 2 g

Cook's tip

Day-old baguette is easier to hollow out and toasts crisper. Don't throw away the crumb: fry it in olive oil for a crunchy topping. To use a whole egg instead of a yolk, dig a deeper groove and bake for 6–7 minutes.

Cooking it at camp

Mix the garlic butter and the cheese at home to save time. At camp, wrap just the bottom of the filled baguettes in foil and bake on a covered grill over gentle coals for 8–10 minutes, then add the yolks, cover and give them 3–4 minutes more.