½ pounds Eng. Lancashire Or Med-Sharp
½ pounds White Cheddar -- grated
4 teaspoon Butter
Preheat oven to 425 F. Prepare the dough and divide into 4 equal parts. Form each into an oval and pat down with floured hands until 1/2-inch thick. Depress the center of each to about 1/6 inch thickness and to within 1/2 inch of edge. Place the dough on an ungreased or nonstick baking sheet. Bake for 15 mins, then remove from the oven. Fill the bottom of each bread with cheese, then break an egg on top. Return to the oven, reduce temperature to 375 F, and continue baking for 8 to 10 mins. The khachapuri will be done when the egg white is set, and the yolk is soft, and the bread is golden color. Remove from oven and serve with a pat of butter on top of each yolk. (Author's Note): you mash the butter, egg, and cheese together with a fork and push them inside the thick outer edge of the bread. It is then cut with a knife and fork and eaten.