This recipe was created by my daughter & her friends. It’s lovely for brunch, but also makes a great accompaniment to soup. The dough can be mixed the evening before & allowed to slowly rise in the refrigerator overnight if necessary.
Dough
- 2 cups flour
- 2 tsp dry yeast
- ½ tsp salt
- ½ tsp sugar
- 2/3 cup warm milk
- ⅓ cup warm water
- 2 tsp oil
Filling
- 2 ½ cups feta/whole milk mozzarella
- Butter (½ Tbsp per dough boat)
- 2 eggs
- Flour for kneading
Combine yeast, sugar, and salt in a bowl with warm water and milk. Add 2 tsp oil.
Pour yeast mixture into 2 cups of flour. Mix with a spoon, then with hands to combine. Knead for 5 minutes.
Place dough into an oiled container, cover, and allow to rise until doubled (1.5-2 hours).
Preheat oven to 480°F
Punch down dough and knead for 3-5 minutes. Divide dough in half.
Flatten with hands, then roll out to create an oval/rectangle.
Place cheese around long edges of dough, and roll/flip dough over cheese. Pinch together corners at short ends and twist to seal. Fill inner boat with cheese.
Place dough onto oven safe tray. Bake on lowest rack in oven for 15 minutes.
Remove from oven and create a space in the center of each boat and crack egg into the hole.
Put back into oven for 2 minutes. (longer if you want the egg more solid)
Remove from oven. Place a pat of butter under each egg.
To eat, tear off sections of bread and dip into egg and cheese in the center.
Notes:
Don’t do what I did the first time I baked these & drop your egg in before baking the bread. It’s still tasty, but the firm & chalky egg yolk makes it really dry.
We often serve them with soup dumplings, and a fresh carrot slaw. Tzatziki sauce also goes really well with these.