Tender, golden and packed with eggs and fresh green onions, this savory pie is the protein-rich bake your brunch table has been missing. Light yet satisfying, it travels well to picnics and potlucks too. If you love vegetable bakes, you will also enjoy our Zucchini Khachapuri.
Ingredients
- For the filling:
- 4 hard-boiled eggs, diced
- 100 g (3.5 oz) green onions, chopped
- salt and spices to taste
- For the batter:
- 2 eggs + 1 egg white
- 150 ml (2/3 cup) ryazhenka (4% fermented baked milk)
- 30 ml (2 tbsp) milk (2.5%)
- 100 g (3/4 cup + 2 tbsp) rice flour
- 30 g (3 tbsp) oat bran
- 10 g (2 tsp) baking powder
- 5 g (1 tsp) sesame seeds
- salt and spices to taste
Instructions
- Whisk the eggs, egg white, ryazhenka, milk, flour, bran, salt, spices, and baking powder.
- Dice the boiled eggs, chop the green onions, season, and mix.
- Pour half the batter into a pan, add the filling, and cover with the remaining batter.
- Sprinkle with sesame seeds and bake at 180C (350F) for about 40 minutes.
Tips
- Cool the boiled eggs completely before dicing — warm eggs make the filling watery.
- Let the pie rest for 10 minutes after baking so the slices hold together; the USDA recommends cooking egg dishes to 160°F (71°C) — see usda.gov for food-safety basics.
- For a handheld version of this classic combo, try our Lazy Egg and Green Onion Pies.
Nutrition: per 100 g: 182 kcal, protein 11 g, fat 8 g, carbs 18 g.
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