These cottage cheese khachapuri boats are golden, cheesy, and wonderfully light, with a soft cottage cheese base, melted suluguni, and a rich egg yolk in the center. They taste like a cozy bakery breakfast, yet come together with just a handful of simple ingredients. If you love quick morning bakes, you will also enjoy our Avocado and Egg Toast and Omelet with Mushrooms and Spinach.
Ingredients
- 300 g (10 oz) cottage cheese
- 2 eggs
- 3-4 tbsp flour
- 1/2 tsp baking powder
- Salt, to taste
- ~60 g (2 oz) suluguni cheese
Instructions
- Separate the whites from the yolks (cover the yolks with plastic so they do not dry out).
- Mix the cottage cheese, whites, flour, baking powder, and salt; mash with a spoon (or blend briefly if the cottage cheese is grainy).
- With wet hands and a spoon, shape into boats on siliconized parchment.
- Bake at 180C (350F) for 25 minutes; place the cheese and yolks in the centers and bake 5 minutes more.
Tips
- Keep your hands wet while shaping so the soft mixture does not stick and the boats hold their shape.
- Serve straight from the oven while the suluguni is still melted and the yolks are glossy.
- For more cheesy breakfast inspiration, explore the guides at Serious Eats.
Nutrition (per 100 g): 190 kcal | Protein 15 g | Fat 7 g | Carbs 13 g