These khachapuri boats swap the classic yeasted dough for a quick high-protein cottage cheese crust, then fill it with molten cheese and crown it with a runny egg yolk. They taste indulgent but keep you full for hours — perfect for a weekend brunch or a special breakfast.
Khachapuri lovers should also try our Simple Skillet Khachapuri and the Cottage Cheese Khachapuri with Mozzarella and Tomatoes — two more easy takes on the Georgian classic.
Ingredients
For the dough:
- 400 g (14 oz) cottage cheese
- 2 eggs
- 100 g (3.5 oz) rice flour
- Fresh herbs, chopped
For the filling:
- 100 g (3.5 oz) hard cheese, grated
- 100 g (3.5 oz) cream cheese
Instructions
- Mix all the dough ingredients, shape into two boat forms, and prick the bottoms with a fork.
- Bake the boats at 180°C (350°F) for 15 minutes. Meanwhile, mix both cheeses with the herbs.
- Fill the boats with the cheese mixture and bake for another 10 minutes.
- Make a small well in the center of each boat and drop in one egg yolk per boat.
- Return to the oven for 5 minutes, until the yolk is just set but still runny.
Tips
- Use well-drained cottage cheese so the dough holds its boat shape while baking.
- Prick the bottoms generously with a fork to keep the crust from puffing up.
- For maximum food safety, the USDA recommends cooking egg yolks until firm — leave the boats in the oven a couple of minutes longer if you prefer fully set yolks.
Nutrition (per 100 g): 190 kcal · Protein 15 g · Fat 7 g · Carbs 13 g