Boat-shaped bread filled with a gooey mixture of melted cheeses and finished with a runny egg yolk in the center.
Prepare a simple yeast dough and let it rise for 45 minutes.
Divide dough into 4 balls and roll into ovals.
Pinch the edges inward to form a boat shape and fill the center with mixed cheeses.
Bake at 220°C for 15 minutes until golden.
Crack an egg into the center of each boat and bake for 3 more minutes until the white is set but the yolk is runny.
Serve hot, allowing guests to mix the egg and cheese together before tearing off the crust.
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