This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.
A bread boat packed with cheese and then topped with an egg, Khachapuri is a Georgian cheese bread that is out of this world simple yet amazing. You can’t stop yourself from devouring this delicious bread dish and neither will your brunch guests.
I am seriously drooling over all the recipes that have been shared for #BrunchWeek. I hope you’re following it on Instagram, Facebook, Pinterest, and all those other social media type places. But, I’m going to warn you to grab some napkins before you do. You’ll be drooling for sure!
This is the year that I share the recipes I’ve been dying to make for a while now. I think I put this on the list to make last year. I stumbled on it while I was looking for something to make with the yeast from last year. It just looked and sounded so delicious. And, I did have that thing I start where I was cooking eggs dishes from all over the world.
I wonder what happened to that? I think I forgot I was doing that and really should pick that up again. Because, well, I think all cultures eat eggs of some description, right? They might not all have brunch but they eat eggs.
Man I can really go down a rabbit hole can’t I?
So, this has been on the list to make for a while. And I’m glad I made it this year. I think I’ll be making it again, too. It really was delicious and full of creamy cheese! No, it didn’t have Cabot in it. This was ricotta, mozzarella, and feta cheeses. It made this really rich bed of melted cheese the eggs were cooked in.
But I think I’m getting ahead of myself here. First, you’re thinking what is khachapuri? Well, it’s a yeast bread that’s typically shaped in like a boat shape. Then it’s filled with cheese and baked. Now, this version adds an egg to the center of the cheese mixture after it’s been baked for a while making it the perfect brunch dish!
You don’t want to use a tough bread. Probably a dinner roll type bread recipe. You see, the edges of the bread are torn off and dipped into the egg and cheese mixture. I used some left over pizza crust. Don’t’ do that. While I enjoyed it because I like my bread a little on the crunchy side, the hubs did not. He’s more of a dinner roll, soft bread type person. That’s what you want to use for this recipe. If you don’t have any on hand, you might be able to purchase some frozen and use those.
Actually, that’s not a bad idea. I think I’ll do that next time.
Of course, I had to use Eggland’s Best eggs. They have that deliciously rich yolk that packed with more nutrients than your typical grocery store egg. I have been converted. I thought all eggs were equal, but I was VERY WRONG! Their eggs are you hope the grocery eggs will be but are always let down because they’re not. Just look at that gorgeously cooked egg on top of that mound of cheese?
There are several variations of this dish depending on where you are in the world. I like the Osstia version which in the Greater Causcasus mountains. They add potatoes to theirs. Then there’s the Penovani version that is made with puff pastry. Can you imagine that?? Puff pastry and all that cheese? Oh my word. Who’s gotta napkin? Anyone?
That’s fine. I’ll just wipe my mouth on my sleeve.
There are some variations without egg, I think. Which would make for a really interesting appetizer, I think. Sort of like putting a dip in a bread bowl but your dip is melty delicious cheese. And you could change up the cheese, too! Oh man. I’m on a roll with this. Since it’s super simple you can adjust this recipe easily to fit your needs.
Imagine, some ricotta, mozzarella, and parmesan with some sun-dried tomatoes mixed in and garlic sprinkled on the crust. Queso fresco, Colby, and Monterey jack cheese with some cumin, chili powder, garlic powder, onions, and oregano for a southwest flair. I’m on a roll here!!
I made these rather large. I should have divided the dough I had into thirds or even quarters to make smaller ones. These were about 9 inches long, I think and plenty big enough for a hearty dinner. Next time, I’ll make them a little smaller and add a nice spring greens salad to break up all that cheese! It is rather rich, but completely delicious.
Have you ever heard of khachapuri? Have you had tried it? Don’t forget to enter the giveaway! There are some amazing prize packages to be won including something from Eggland’ best eggs. So, do yourself a favor and follow them on social media. It will give you a head start on the entries.
- 16 ounces pizza or other bread dough
- 1 1/2 cups ricotta cheese
- 1 1/2 cups mozzarella cheese
- 1 1/2 cups crumbled feta cheese
- 5 large Eggland's Best eggs, divided
- 1 tablespoon water
- Preheat oven to 400.
- Roll the dough out to roughly a 9 inch circle for dinner sized portions or smaller for lunch or appetizers. Carefully roll up one side of the dough, then the other, and pinch the two sides where they meet to form a boat shaped bread bowl.
- Combine the cheeses in a large mixing bowl. Separate one of the eggs adding the yolk to the cheese mixture and reserving the white for later. Stir the yolk into the cheese mixture.
- Divide the cheese into four even portions and carefully press the cheese into the bread boats. Place on a baking sheet lined with parchment or a silpat.
- Combine the egg white with the water. Using a pastry brush, brush the crust with the egg white mixture. Bake at 400 for 15 to 20 minutes or until the cheese is golden and bubbly.
- Remove from heat and carefully make a 3 inch indent in the cheese. Crack one egg into the indent and bake an additional 5 to 7 minutes depending on how firm you like your yolk.
- Remove from heat and serve.
Take a look at what the #BrunchWeek Bloggers are creating today!
Barley and Apple Salad with Kale Pesto from A Day in the Life on the Farm
BrunchWeek Egg Dishes:
BrunchWeek Breads, Grains, and Pastries:
Carrot Cake Baked Oatmeal from Cooking with Carlee
French Toast Sticks from The Barbee Housewife
Khachapuri – Georgian Cheese Bread with Eggs from A Kitchen Hoor’s Adventures
Pineapple Upside Down Pancakes from For the Love of Food
Strawberry Streusel Crescent Muffins from Kudos Kitchen by Renee
Tiramisu Pancakes from Tara’s Multicultural Kitchen
BrunchWeek Main Dishes:
BrunchWeek Fruits, Vegetables and Sides:
Artichoke & Sun-Dried Tomato Pasta Salad from Eat Move Make
Asparagus Tart from Mildly Meandering
Creamy & Luscious Italian Asparagus from Girl Abroad
Roast Carrots with Pine Nuts & Feta from Books n’ Cooks
Sweet Potato Avocado Toast from Forking Up
Coconut Cupcakes with Coconut and Blueberry Frosting from Love and Confections
Chocolate Rum Beet Cupcakes with Cream Cheese Beet Frosting from Daily Dish Recipes
Espresso Coffee Cake from Rants From My Crazy Kitchen
Peach Brown Butter Coffee Cake from The Redhead Baker
Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, LorAnn Oils and Flavors, Cento Fine Foods, Michigan Asparagus, Cal-Organic and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own.
The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.