Crispy Triangular Lavaş Breakfast Boat with Mozzarella and Egg Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Shred the mozzarella and kaşar if not already shredded, dice the red bell pepper, halve the cherry tomatoes, and chop the parsley.

Whisk the egg yolk with the melted butter in a small bowl and set aside. Have toothpicks and a pastry brush within reach. Work on a clean, dry surface to fold the lavaş without tearing.

Instructions

Shape and Fill

1. 1Fold the Lavaş Boat
   Place the lavaş flatbread on a piece of baking parchment. Fold three circular borders inward toward the middle, overlapping them slightly to form a neat triangular boat with a well in the center. Secure each corner tightly with a wooden toothpick to hold the shape.
   Look for The folded lavaş holds a distinct triangular shape with a deep well.
   Tip Use toothpicks to keep the folds secure; they will be removed after baking.
2. 2Add the Cheeses and Pepper
   Sprinkle the shredded mozzarella and kaşar cheese generously into the triangular well. Scatter the finely diced red bell pepper over the cheese, spreading it evenly.
   Look for The well is filled with a generous layer of cheese and pepper.
   Tip Keep the cheese mound slightly below the rim to leave room for the egg.
3. 3Add Tomatoes and Egg
   Place the halved cherry tomatoes along the outer corners of the boat, cut side up. Crack the whole egg directly into the center indentation of the cheese, being careful not to break the yolk.
   Look for The egg sits in the center, surrounded by cheese and tomatoes.
   Tip If the yolk breaks, it will still bake well, but a whole yolk gives the best visual.

The folded lavaş should hold a neat triangular shape with a deep, stable well. The cheese and pepper fill the bottom, with the cherry tomatoes tucked into the corners and the egg sitting proudly in the center. The whole structure is secure, ready for brushing.

Brush and Bake

4. 4Brush the Crust
   In a small bowl, whisk together the egg yolk and melted butter. Brush the mixture over the folded lavaş edges, covering all exposed bread. Sprinkle the toasted sesame seeds evenly over the brushed crust.
   Look for The crust is evenly coated with a golden sheen and speckled with sesame.
   Tip Brushing the edges well ensures a glossy, crisp finish.
5. 5Bake Until Golden
   Preheat the oven to 400°F (200°C). Place the lavaş boat on the prepared baking sheet and bake for 10 minutes, until the crust is puffed and deeply golden and the cheese is melted and bubbling.
   Look for The crust is golden brown and the cheese is molten.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Bake times may vary; check at 8 minutes if the oven runs hot.

The crust is evenly coated with the egg yolk and butter mixture, glistening under the oven light, and speckled with sesame seeds. As it bakes, the kitchen fills with the aroma of toasting bread and melting cheese. The crust turns a deep golden brown, and the cheese bubbles at the edges.

Garnish and Serve

6. 6Garnish and Serve
   Remove from the oven and let cool for 2 minutes. Carefully remove the toothpicks. Sprinkle with fresh chopped parsley. Slice the boat in half with both hands, pulling apart to show the cheese stretch and the set yolk.
   Look for The cheese stretches as the boat is pulled apart, and the yolk is set but moist.
   Tip Letting it rest briefly makes slicing cleaner and prevents burns.

After a brief rest, the toothpicks are removed, and the boat is sprinkled with fresh parsley. Slicing through reveals a dramatic cheese stretch and a glossy, set yolk. The crust crackles as you cut, and steam rises from the filling, promising a satisfying bite.

Common mistakes

A common mistake is overfilling the boat, which can cause the filling to spill over and the bread to tear. Keep the cheese and egg within the well, leaving a small border. Another pitfall is underbaking — if the crust is not deeply golden, it will be soft rather than crisp.

Conversely, overbaking can dry out the egg and make the yolk hard. Watch the oven closely in the last few minutes. Also, be sure to secure the folds with toothpicks; without them, the boat may unfold during baking.

Finally, always let the boat rest briefly before slicing to avoid burning your fingers and to keep the filling intact.

How to tell it’s done

The lavaş boat is done when the crust is deeply golden brown and puffed in places, and the cheese is fully melted and bubbling around the edges. The egg should be set — the white opaque and the yolk slightly firm but still moist. To check, insert a knife into the center; the yolk should not run.

If you prefer a fully cooked yolk, bake for an additional 2 minutes. The internal temperature of the egg should reach 160°F (71°C) for food safety. Let the boat rest for 2 minutes before slicing to allow the cheese to set slightly.

• Egg dishes: 160°F (71°C) in the thickest part