Balkan-Style Kaymak and Egg Focaccia
A crispy on the outside and fluffy inside Balkan-style bread filled with rich kaymak and a golden-brown egg. The secret lies in the savory roasted meat jus that transforms this rustic dish into an unforgettable umami explosion.
🛒 Ingredients
1 servings
- 2 round lepinja (or ciabatta rounds as substitute)
- 150g of kaymak (or heavy cream as substitute)
- 2 fresh eggs
- 150ml of roasted meat jus (beef, lamb or pork)
- 1 pinch of sea salt
- 1 pinch of freshly ground black pepper
- 1 drizzle of olive oil (for the baking dish)
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Directions
- 1
Preheat the oven to 190°C (convection heat) and lightly oil a baking dish.
- 2
Cut the top crust off each lepinja (about 2 cm thick) and reserve these lids. Using your fingers or a spoon, gently hollow out the interior of each bread to create enough space for the filling.
- 3
Spread kaymak generously inside each bread, overlapping the inner edges to form an impermeable cream crust.
- 4
Gently place a whole egg in the center of each kaymak-filled bread and season with a pinch of salt and pepper.
- 5
Place the filled breads in the prepared baking dish without replacing the lids. Bake for 15 to 20 minutes or until the egg white is set and the bread is golden brown and crispy.
- 6
Meanwhile, heat the roasted meat jus in a small saucepan over medium heat until simmering.
- 7
Remove the breads from the oven, replace their lids. Just before serving, generously pour the hot meat jus into each lepinja. Serve immediately.
💡 Chef's Tip
The key to this dish is high-quality meat jus: collect it directly under your roasted meat on Sunday and store it in the fridge. For a runny egg yolk, remove the breads at exactly 15 minutes. If you can't find kaymak, mix 100g of heavy cream with 50g of mascarpone – the result is very similar.
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