Adjarian-style khachapuri in a baguette
Description
The recipe won't take much time. Making Adjarian khachapuri is a long and interesting process that requires time and attention. Today, however, I have an express recipe—quick and delicious, I'll try to make a version similar to Adjarian khachapuri, but using a baguette. The filling will be the same, with a baked egg, butter, and herbs, but instead of a soft bun—crispy French baguette! Let's see how it turned out. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Boil three eggs hard; if the eggs are large, two will be enough.
- 2
Step 2
Grate the cheeses and boiled eggs on a coarse grater. There's no need to add salt to the mixture, as feta cheese is already quite salty—just mix well.
- 3
Step 3
Cut the baguette into 2 pieces crosswise, then cut each piece in half lengthwise. Remove the crumb, creating 4 boats. Place them on a dry, clean baking sheet. Preheat the oven to maximum temperature.
- 4
Step 4
Place a quarter of the cheese mixture into each boat, pressing it down with a teaspoon. Make the indentation deeper in the center and shallower at the edges. Crack an egg into each one and add salt to taste. Bake the khachapuri in the oven for 5-6 minutes, until the egg whites begin to set.
- 5
Step 5
Done! The yolk should remain runny, and the white should just begin to set.
- 6
Step 6
Place a couple of pieces of butter on the eggs, sprinkle with chopped herbs, and serve immediately.