One Georgian cheese-filled bread boat with mozzarella, feta and a fully cooked egg, finished with butter.
2 tspMilk
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0.5 tbspButter
50 gMozzarella cheese
25 gFeta Cheese
1 eggChicken eggs
2 tbspWater
0.5 cupFlour
1 gYeast
1.5 gSugar
0.7 gSalt
Mix 65 g flour with the yeast, sugar and salt. Add the water, milk and 5 g melted butter. Knead for 6-8 minutes until smooth and elastic. Cover in the bowl and let rise in a warm place for about 60 minutes, until doubled.
Gently round the whole dough into a ball, cover and rest for 15 minutes. Mix all the mozzarella and feta together. Heat the oven to 220 °C and line a baking tray with parchment.
Use the remaining 2 g flour to roll the dough into an oval about 22 cm long and 14 cm wide. Place on the tray. Roll the long edges inward to make thick raised rims and pinch the short ends firmly into points. Fill the open center with all the cheese, leaving a deep well about 10 cm long and 6 cm wide for the egg.
Bake the cheese-filled boat at 220 °C for 12-15 minutes, until the crust starts to turn golden and the cheese bubbles. Remove the tray and deepen the central well with a spoon. Crack the whole egg into the well, keeping it inside the bread.
Return to the oven at 220 °C for 7-10 minutes, until the egg white and yolk are set and the egg center reaches 71 °C. If the crust darkens early, shield only the rim with foil. Add the remaining 3 g butter to the hot filling and serve the entire boat as one meal.