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!
Cook time 20 mins Total time 1 hour 20 mins 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. Author: Amy Kritzer Recipe type: Breakfast Cuisine: Israeli Serves: 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 1½ 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 500 degrees F. Punch down the dough and divide in two. Roll out on piece of dough on a piece of parchment paper into a ⅛ inch thick oval. Spread half of the cheese mixture on the dough and leave a ½ 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! 3.2.2499
Spray a standard size bundt pan with cooking spray. Sprinkle the biscuit dough with ½ cup Borden® Cheese Sharp Cheddar Shreds, scrambled eggs, remaining bacon crumbles then top with ½ cup Borden® Cheese Sharp Cheddar Shreds
Season with salt and pepper and serve at once. Arrange mushrooms and ham in a 27cm x 17cm (base measurement) ovenproof dish. Sprinkle mushrooms with cheeseand bake for 5 minutes more. Carefully crack eggs onto the ham and bake for 5 minutes more or until cheese is melted and eggs cooked to your liking. 3/4 cup cheddar cheese (tasty coarsely grated)