Crispy Triangular Lavaş Breakfast Boat with Mozzarella and Egg Tips, FAQ & printable recipe

Tips for success

For the crispiest crust, do not skip brushing the lavaş with the egg yolk and butter mixture. This golden wash not only adds flavor but also promotes even browning and a shiny finish.

Make sure to brush all the folded edges, including the points, so every bite has that satisfying crunch. If you like extra heat, add a pinch of red pepper flakes or a drizzle of hot honey after baking.

When folding the lavaş, do not worry about perfection — rustic folds are part of the charm. The toothpicks are your best friend; use three to secure the corners firmly. If the lavaş tears slightly, press the edges together; the cheese will help seal any gaps.

For a more substantial meal, serve the boat alongside a simple green salad or a bowl of yogurt with cucumbers. The leftovers, if any, can be reheated in a toaster oven to restore crispness.

Variations

• Spicy Sausage Boat: Add 1/4 cup cooked crumbled breakfast sausage or spicy chorizo to the cheese mixture before adding the egg. The savory meat adds a hearty touch and pairs well with the melted cheese.
• Vegetable Medley: Sauté 1/4 cup each of diced zucchini and mushrooms in a little olive oil until tender, then mix with the cheese. This adds moisture and extra vegetables without overwhelming the boat.
• Herb and Garlic: Mix 1/4 teaspoon garlic powder and 1 tablespoon chopped fresh herbs (like thyme or oregano) into the cheese. Brush the crust with garlic-infused butter for an aromatic twist.
• Mediterranean Style: Swap the red bell pepper for 2 tablespoons of chopped sun-dried tomatoes and add a few kalamata olives, chopped, to the cheese. Use feta instead of kaşar for a tangy, salty flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Freezer

Not recommended for freezing as the texture will suffer.

Reheat

Reheat in a toaster oven or oven at 350°F (175°C) for 5-7 minutes until crisp.

Store any leftover lavaş boat in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a toaster oven or regular oven at 350°F (175°C) for 5-7 minutes, until the crust is crisp again. Avoid microwaving, as it will make the bread soggy.

The lavaş boat is best assembled and baked fresh, but you can prep the components ahead: shred the cheeses, dice the bell pepper, and halve the tomatoes up to a day in advance.

Store them separately in the refrigerator. The egg yolk and butter mixture can also be whisked and refrigerated in a small container. When ready to eat, fold and fill the boat, then bake as directed.

Serving ideas

Serve the lavaş boat hot from the oven, sliced in half to showcase the cheese pull. It is a complete breakfast on its own, but you can pair it with a side of fresh fruit, a dollop of thick yogurt, or a handful of arugula dressed with lemon and olive oil.

The combination of crisp bread, molten cheese, and runny egg makes it a satisfying start to the day.

For a brunch spread, cut the boat into smaller wedges and serve as a shareable appetizer. The dramatic cheese stretch makes it a fun dish to present at the table. If you prefer a more portable version, let it cool slightly and wrap it in parchment paper for an on-the-go breakfast. The crust stays crisp for a while, making it a great picnic addition.

Frequently asked questions

Recipe card

Crispy Triangular Lavaş Breakfast Boat with Mozzarella and Egg

Prep 10 minCook 10 minTotal 20 minServes 1

Ingredients

• 1 large round thin lavaş flatbread
• 1 cup shredded mozzarella
• 1/2 cup shredded kaşar cheese
• 2 tbsp finely diced red bell pepper
• 2 halved cherry tomatoes
• 1 large egg
• 1 egg yolk
• 1 tbsp melted butter
• 1 tsp toasted sesame seeds
• 1 tbsp fresh chopped parsley

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, eggs, milk, sesame

Estimated nutrition per serving

Calories

620

Protein

30 g

Carbohydrates

35 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.