Delicious, stuffed bread boats with cheese and egg. A wonderful idea to prepare, at any time of the day, whether it’s for breakfast, weekend brunch, or, dinner.
The reason for this was a recipe for khachapuri that I saw in a magazine. Khachapuri are traditional Georgian stuffed bread boats, which I really craved 😀 So, I thought of making this whole wheat peinirli (this is how we call them in Greece) that I prepared for you today.
The cheeses I used are feta, kaseri and gruyere, but it will definitely suit a different combination of cheeses. The egg is necessary! 😉 The cold wave we are experiencing in Greece these days calls for more calories, right? 😀
Whole Wheat Cheese and Egg Filled Bread Boats
Delicious, stuffed bread boats with cheese and egg.
- • 200gr. all purpose whole meal flour
- • 250gr. all purpose flour
- • 2 tablespoons olive oil
- • 250-300ml lukewarm milk
- • 2.5g dry instant yeast
- • 1 tablespoon honey
- • ½ teaspoon salt
- • 80gr. feta, crumbled
- • 40gr. grated kaseri
- • 40gr. grated graviera
- • 1 egg, beaten
- • 2-3 tablespoons of Greek yogurt
- • a bit of salt, pepper
- • 1 egg beaten with 1 tablespoon of water for the egg wash
- for serving:
- • 6 eggs
- • chopped parsley
Prepare the dough by mixing the flour, yeast, honey and olive oil in a bowl. Add the lukewarm milk, not all at once because you may not need it all, and the salt. Knead for about 10 minutes, until you have an elastic dough that does not stick.
Put the dough in a lightly oiled bowl, cover with a clean towel and let the dough rest and rise for 1 - 1 ½ hour. It should rise by at least 1/3.
Meanwhile, prepare the filling by mixing the cheeses, egg, yogurt and salt and pepper in a bowl.
When the dough rises, divide it into 6 equal pieces, open them into oval sheets of about 20cm and give them the shape of a bread boat. Put them in a pan lined with non-stick paper, divide the filling into peinirlis and leave them covered for 10-15 minutes.
Brush the dough with the beaten egg and bake them in a preheated oven at 190o C for 15-20 minutes.
Remove from the oven and with the back of a spoon create an indentation in the filling. Crack an egg into each and put the pan back in the oven. Bake for another 7-8 minutes if you want the soft yolk or 12-15 if you want it firmer.
Sprinkle with chopped parsley and serve warm.
7.1g Saturated fat
11g Unsaturated fat