Recipe by Josh Wiid
500g Bread dough
100g Mozzarella, grated
100g Cheddar, grated
100g Feta, crumbled
3 Nulaid Eggs
1tbsp Chives, finely chopped
Salt and Pepper
- Preheat oven to 200®C. On a floured surface, divide the dough into 2 large balls. Roll out to about 2cm in thickness, then begin to form a rough boat shape, ensuring the base and crust is thick enough to contain the filling.
- Combine and mix cheeses and seasoning and split over the 2 pieces of bread. Brush the bread with 1 of the Nulaid eggs and bake until golden brown.
- Remove from oven, add a whole egg in the middle of each bread, and return to oven for a further 5 minutes to cook the egg. Be careful not to overcook the egg, as a runny yolk is the desired consistency.
- Allow to cool for 2 minutes before serving to avoid burning, you won’t be able to stop once you start. Garnish with chives and serve