Cheesy Egg Boat with Béchamel & Chives

Cheesy Egg Boat

with Béchamel & Chives

35 MIN
$17.99 4-6 Servings
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From the Test Kitchen

Inspired by the classic Georgian dish, kachapuri, our take uses pizza dough as the bread base, which you'll form into a boat-shaped oval base, then fill it with a layer of creamy béchamel-feta mixture, melty fontina, and an egg. Once baked, you can either cut into pieces or, in traditional fashion, tear off bites of the doughy crust to dip into the rich filling as you go.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    420 Cals (est.)
fresh
ingredients
Cheesy Egg Boat with Béchamel & Chives
Title
  • 1 Pasture-Raised Egg
  • 16 oz Pizza Dough
  • 1½ oz Feta Cheese
  • 2 oz Fontina Cheese
  • ⅓ cup Béchamel Sauce
  • 1 bunch Chives
  • 1 tsp Whole Dried Oregano
  • ¼ tsp Crushed Red Pepper Flakes
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Grate the fontina on the large side of a box grater. Wash, dry, and thinly slice the chives. In a bowl, combine the béchamel, feta (crumbling before adding), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

Make the egg boat
2 Make the egg boat

Lightly oil a sheet pan. Transfer the dough to the sheet pan. Stretch the dough to form a 12-inch-long oval. Repeatedly press your fingers around the center of the dough, forming a 1.5-inch-thick border around the edge and a shallow well in the center (if the dough is resistant, let rest 2 minutes before continuing to press until a more prominent well forms). Pinch both ends to form a pointed edge (it should resemble the shape of a boat). Drizzle with olive oil; season with salt, pepper, and the oregano. Bake 8 minutes. Leaving the oven on, remove from the oven. Push the center of the dough down with the back of a spoon. Add the béchamel mixture to the center; carefully spread into an even layer. Evenly top with the grated fontina. Using a spoon, create a shallow well in the middle. Carefully crack the egg into the well; season with salt and pepper. Return to the oven and bake 8 to 10 minutes, or until the dough and egg whites are cooked through and the yolk is cooked to your desired degree of doneness. Remove from the oven. Let stand 2 minutes.

Serve your dish
3 Serve your dish

Serve the egg boat garnished with the sliced chives. Cut into rectangles or rip the edges of the bread to dip into the filling. Enjoy!

Tips from Home Chefs

Prepare the ingredients
1 Prepare the ingredients

Remove the dough from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 475°F. Grate the fontina on the large side of a box grater. Wash, dry, and thinly slice the chives. In a bowl, combine the béchamel, feta (crumbling before adding), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper.

2 Make the egg boat

Lightly oil a sheet pan. Transfer the dough to the sheet pan. Stretch the dough to form a 12-inch-long oval. Repeatedly press your fingers around the center of the dough, forming a 1.5-inch-thick border around the edge and a shallow well in the center (if the dough is resistant, let rest 2 minutes before continuing to press until a more prominent well forms). Pinch both ends to form a pointed edge (it should resemble the shape of a boat). Drizzle with olive oil; season with salt, pepper, and the oregano. Bake 8 minutes. Leaving the oven on, remove from the oven. Push the center of the dough down with the back of a spoon. Add the béchamel mixture to the center; carefully spread into an even layer. Evenly top with the grated fontina. Using a spoon, create a shallow well in the middle. Carefully crack the egg into the well; season with salt and pepper. Return to the oven and bake 8 to 10 minutes, or until the dough and egg whites are cooked through and the yolk is cooked to your desired degree of doneness. Remove from the oven. Let stand 2 minutes.

Make the egg boat
Serve your dish
3 Serve your dish

Serve the egg boat garnished with the sliced chives. Cut into rectangles or rip the edges of the bread to dip into the filling. Enjoy!

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