Cheese Bread Boats with Melted Mozzarella, Feta and Baked Egg
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Eye-shaped bread boats filled with melting mozzarella and feta, topped with a baked egg cooked until set and finished with butter. Tear off the crust and dip it into the cheesy centre; one boat serves two.
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Method
- 1
Make the dough. Mix the flour, yeast, sugar and salt, add the water and oil and knead for 5-8 minutes until smooth. Cover and leave for 1 hour 30 minutes to 2 hours, until doubled. A well-risen dough gives the boats a light, airy rim.
- 2
Preheat the oven. Heat the oven to 230°C (fan 210°C), with the shelf in the middle. A hot oven sets the crust quickly so the boats hold their shape.
- 3
Shape the boats. Divide the dough in two and roll each piece on a lightly floured surface to a 28cm round about 5mm thick, then lay both on the lined tray. Roll 2 opposite edges of each round in towards the centre by about 6cm, then pinch the ends together and twist to form pointed tips. This gives an eye-shaped boat about 28cm long with a raised rim; leave for 20 minutes to puff.
- 4
Fill with cheese. Mix the mozzarella and feta with the 2 tbsp water and divide between the boats, mounding it in the centre. The water helps the cheeses melt into a smooth, creamy pool rather than turning oily.
- 5
First bake. Bake for 15 minutes, until the crust is golden and the cheese has melted. Brush the rims with the melted butter for a soft, glossy finish.
- 6
Bake the egg. With a spoon, make a 5cm well in the middle of each cheese filling and crack an egg into each. Return to the oven for 6-8 minutes, until the white is fully set and the yolk has thickened and is set at the edges, reading 71°C on the probe in the centre of the yolk. This style is often eaten with a runny yolk, but here the egg is cooked through for safety.
- 7
Butter and serve. Dot the cubed butter over the hot cheese and serve at once. Tear off the crust ends and dip them into the cheese as it melts together with the butter.
Storage
Cool leftovers within 2 hours and refrigerate for up to 3 days. Reheat in a hot oven or a dry frying pan until piping hot (74°C).
Equipment
- large mixing bowl
- baking tray lined with baking paper
- rolling pin
- pastry brush
- spoon
- instant-read probe thermometer
- clean tea towel
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 602 kcal |
| Protein | 26.6 g |
| Carbohydrate | 58.3 g |
| of which sugars | 3 g |
| of which free sugars | 1 g |
| Fat | 28.6 g |
| of which saturates | 15.5 g |
| Fibre | 2.1 g |
| Salt | 2.31 g |
Protein per 100 kcal
4.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
