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Kale Khachapuri (Egg and Cheese Bread)

Amy Kritzer
Try Kale Khachapuri for breakfast! Though it's loaded with gooey cheese, my version also has kale and we all know kale = healthy. Even when stuffed in a carb and covered with extra cheese. Fact.
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Prep Time 1 hr
Cook Time 20 mins
Total Time 1 hr 20 mins
Course Breakfast
Cuisine Israeli
Servings 2 -4

Ingredients
  

  • 1 teaspoon active dry yeast
  • ¼ teaspoon granulated sugar
  • 1 tablespoon olive oil plus more for sautéing and greasing
  • 1 ¼ cups all-purpose flour plus more for kneading and dusting
  • 1 teaspoon kosher salt plus more to taste
  • 1 1/2 cups fresh kale cut into bite sized pieces
  • 2 cups shredded muenster cheese
  • 1 cup crumbled ricotta cheese
  • 2 eggs
  • 4 tablespoons unsalted butter cubed

Instructions
 

  • Combine yeast, sugar, and ⅔ cup warm water in a medium bowl. Let stand until foamy, about 10 minutes. If it isn’t foamy, try again! Your yeast is dead or water was not warm.
  • Then add 1 tablespoon olive oil, flour, and 1 teaspoon salt and mix until a soft dough forms. Knead on a floured surface until the dough is smooth and elastic, about four minutes. Then transfer to a lightly greased bowl, cover, and set in a warm place for an hour or until doubled in size.
  • While your dough is rising, make the cheesy filling. Head 1 tablespoon olive oil in a large sauté pan. Sauté kale with a pinch of salt until softened, cool, and then add ricotta cheese, munster cheese and remaining salt to taste. Combine well.
  • When ready to bake, preheat the oven to 450 degrees F. Punch down the dough and divide in two. Roll out on piece of dough on a piece of parchment paper (or silpat) into a 1/8 inch thick oval. Spread half of the cheese mixture on the dough and leave a 1/2 inch boarder around the edge.
  • On one side of the oval, roll the dough up towards the cheese. Then do the same with the other side. Pinch the open ends together and twist to secure into a boat shape. Repeat with the other half.
  • Transfer boats on paper to a pizza stone or baking sheet. Bake 14 minutes until golden brown. Then crack 1 egg onto the center of each piece. Return the khachapuri to the oven and bake another 3-4 minutes until the egg white is slightly set. Place butter on bread if desired and serve!
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