House Made Khachapuri Recipe
Whipped Feta, Mozzarella, Poached Egg, Fines Herbes Hollandaise (v) + Prosciutto 9
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Ingredients
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Dough
Filling
Prosciutto (Optional)
Fines Herbes Hollandaise
Method
Dough Preparation
- 1
Mix and Knead Dough
In a bowl, combine warm water and yeast. Let it sit for 5 minutes until frothy. In a large mixing bowl, combine flour and salt. Pour in olive oil and yeast mixture. Mix until a dough forms. Knead on a floured surface for about 10 minutes until smooth. Place in an oiled bowl, cover with a cloth, and let rise for 1 hour or until doubled in size.
- 2
Shape Dough
Once risen, punch down the dough and divide it into two equal portions. Roll each portion into a circle about 10 inches in diameter.
Filling Preparation
- 3
Prepare Filling
In a bowl, mix whipped feta, mozzarella, heavy cream, fresh herbs, salt, and pepper until well combined. Place the filling in the center of each dough circle, leaving a border.
- 4
Add Eggs
Create a small well in the center of the filling and crack an egg into each well.
Baking
- 5
Bake Khachapuri
Preheat the oven to 475°F (245°C). Transfer the khachapuri to a baking sheet and bake for 15-20 minutes or until the dough is golden and the egg whites are set.
Hollandaise Preparation
- 6
Make Hollandaise
In a heatproof bowl, whisk egg yolks and lemon juice until pale. Place over a pot of simmering water, whisking continuously while slowly drizzling in melted butter until thickened. Stir in fines herbes and season with salt.
Serving
- 7
Serve
Remove khachapuri from the oven. Drizzle with fines herbes hollandaise and top with prosciutto if using. Serve immediately.