Golden Cheese Pull Breakfast Boat

A crispy lavaş flatbread boat filled with molten kaşar cheese, roasted red pepper, and a golden egg baked until puffed and irresistibly cheesy.

By WixForum Kitchen

Published October 27, 20267 min read

Total time: 22 mins

Prep: 10 mins
Cook: 12 mins

Serves: 2; Makes 2 boats
Cuisine: Turkish-inspired
Calories: 480; per serving, estimated

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A golden lavaş breakfast boat sliced in half, with molten cheese pulling and a glossy egg yolk visible.

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This breakfast boat takes a simple flatbread and turns it into a showstopping morning meal. A crisp, golden crust holds a molten center of kaşar cheese and roasted red pepper, with a baked egg yolk that adds a rich, velvety finish. Every slice pulls apart with a dramatic cheese stretch that makes it impossible to resist.

Inspired by Turkish pide, this recipe uses a round lavaş flatbread folded into a boat shape and filled with cheese and pepper. The egg is cracked into the center before baking, so the yolk stays glossy and golden. It's a fun, hands-on breakfast that feels special but comes together in under half an hour.

The appeal

Why you’ll love it

Folding the lavaş into a boat creates a sturdy vessel that holds the filling without leaking. The three-corner fold, secured with toothpicks, keeps the sides upright while the cheese melts and the crust crisps. The result is a crunchy exterior that contrasts beautifully with the molten interior.
Baking at high heat quickly sets the egg white while leaving the yolk soft and glossy. The cheese, melted just until it stretches, becomes the glue that holds everything together. The egg wash on the rim adds shine and helps the sesame seeds stick, giving every bite a toasty finish.

What you need

Ingredients

7 ingredients

Servings

Makes 2 boats.

Contains:

Gluten
Milk
Eggs
Sesame

Tools

Equipment

Baking sheet
Parchment paper
Small bowl
Pastry brush
Toothpicks
Chef's knife
Cutting board

Swaps

Substitutions

Instead ofKaşar cheese
UseMozzarella or provolone for a similar melt
Instead ofLavaş flatbread
UseLarge flour tortilla or thin pizza dough
Instead ofRed bell pepper
UseRoasted red pepper or sun-dried tomatoes
Instead ofToasted sesame seeds
UsePoppy seeds or nigella seeds

Good to know

Notes

Kaşar cheese is a semi-hard Turkish cheese that melts exceptionally well. If it's hard to find, mozzarella or provolone are excellent substitutes. The red bell pepper adds a subtle sweetness and a pop of color, but it can be swapped for roasted peppers or even finely chopped tomato.

Lavaş is a thin, round flatbread available at Middle Eastern markets or online. A large flour tortilla works in a pinch, though it may not be as sturdy. Use a good-quality egg for the center, as the yolk is the star of the show.

Prep

Before you start

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Have all the ingredients ready: the lavaş flatbread, shredded cheese, diced pepper, egg yolk, melted butter, sesame seeds, and parsley. Set out a small bowl for the egg wash and a pastry brush.

Step by step

Method

5 steps

Phase 1

Build the Boat

Step 1: Shape the Boat
Lay the lavaş flatbread flat on a sheet of parchment paper. Fold three outer edges inward so they meet in the center, forming a triangle with a hollow cavity. Secure the three corners with wooden toothpicks to hold the boat shape.
You’ll need: round lavaş flatbread
Look for: The flatbread forms a sturdy triangle with a deep well in the center.
Tip: Press the folds firmly so the boat holds its shape while baking.
Step 2: Fill with Cheese and Pepper
Fill the center cavity with the shredded kaşar cheese, spreading it evenly. Scatter the finely diced red bell pepper over the cheese bed.
You’ll need: shredded kaşar cheese · finely diced red bell pepper
Look for: The cheese fills the well completely, with red pepper scattered on top.
Tip: Use a generous amount of cheese for the best pull.

Checkpoint

The flatbread should be folded into a neat triangle with a deep well. The toothpicks hold the corners firmly. The cheese and pepper fill the cavity evenly, creating a colorful, inviting center.

Phase 2

Bake to Golden

Step 3: Brush and Sprinkle
In a small bowl, whisk the egg yolk with the melted butter. Brush the folded rim of the lavaş with the egg wash, then sprinkle the toasted sesame seeds around the border.
You’ll need: egg yolk · melted butter · toasted sesame seeds
Look for: The rim is glossy with egg wash and studded with sesame seeds.
Tip: Brush the entire exposed surface for even browning.
Step 4: Bake Until Golden
Bake the boat in a preheated oven at 400°F (200°C) for 12 minutes, until puffed and golden brown.
Internal temperature 160°F (71°C)
Look for: The crust turns deep golden and the cheese bubbles at the edges.
Tip: Rotate the baking sheet halfway through for even browning.

Checkpoint

The crust turns a rich golden brown, and the cheese bubbles at the edges. The egg wash gives the rim a glossy sheen, and the sesame seeds toast to a light brown. The kitchen smells warm and toasty.

Phase 3

Serve with a Pull

Step 5: Garnish and Slice
Remove from the oven and let cool for 2 minutes. Garnish with fresh parsley leaves, then slice in half with both hands to reveal the molten cheese pull and the golden yolk.
You’ll need: fresh parsley leaves
Look for: The cheese stretches dramatically as the boat is pulled apart.
Tip: Use a sharp knife for a clean cut.

Checkpoint

The boat is sliced in half, revealing a dramatic cheese pull and a glossy golden yolk. The parsley adds a fresh green contrast. Serve immediately while the cheese is still molten.

Doneness

How to tell it’s done

The boat is done when the crust is deep golden brown and puffed, and the cheese is fully melted and bubbling at the edges. The egg white should be set but the yolk still soft. If you prefer a firmer yolk, bake for an additional 2–3 minutes.

Avoid these

Common mistakes

Avoid overfilling the boat, as the cheese may overflow and burn on the baking sheet. Make sure the toothpicks are secure so the sides don't collapse. Don't skip the egg wash—it's what gives the crust that beautiful shine and helps the sesame seeds adhere.

Cook safely

Food safety

Safe internal temperatures

Cook to at least these temperatures, measured with an instant-read thermometer in the thickest part.

Minimum safe internal temperatures
Food	Minimum internal temperature
Egg dishes	160°F (71°C)

Better results

Tips

Tip 1
For the best cheese pull, use a cheese that melts well, like kaşar, mozzarella, or provolone. Shred it yourself for a smoother melt. If you use pre-shredded cheese, it may contain anti-caking agents that prevent a smooth, stretchy texture.
Tip 2
The egg yolk should be at room temperature before baking so it cooks evenly. If you want a firmer yolk, bake for a few minutes longer. Let the boat rest for a minute before slicing to allow the cheese to set slightly, making it easier to handle.

Make it yours

Variations

Spicy Sausage Boat

Add 1/4 cup cooked, crumbled breakfast sausage over the cheese before baking. The spicy, savory flavor pairs perfectly with the creamy cheese and soft egg.

Vegetable Boat

Swap the red pepper for sautéed mushrooms, spinach, or zucchini. Squeeze out excess moisture from the vegetables to keep the boat crisp.

Herb and Garlic Boat

Mix 1 clove minced garlic and 1 tbsp chopped fresh herbs, like thyme or oregano, into the cheese. The herbs infuse the filling with extra aroma.

Mediterranean Boat

Top the cheese with chopped Kalamata olives, sun-dried tomatoes, and a sprinkle of dried oregano before baking. Finish with crumbled feta after baking.

On the table

Serving suggestions

Serve the breakfast boat hot from the oven, sliced in half with both hands for the full cheese-pull effect. Pair it with a simple green salad or fresh fruit for a complete meal. A dollop of yogurt or a sprinkle of chili flakes would also be lovely, though not shown in the video.

This boat is perfect for a weekend brunch or a special breakfast. It's hearty enough to stand alone but also works well as a side dish. Cut it into wedges for sharing, and watch everyone reach for the cheesiest piece.

Leftovers

Storage & make-ahead

Fridge: Store leftover boat in an airtight container in the refrigerator for up to 2 days.
Freezer: Freeze the assembled, unbaked boat for up to 1 month. Bake from frozen at 400°F (200°C) for 18–20 minutes.
Reheat: Reheat baked boat in a toaster oven or regular oven at 350°F (175°C) for 5–7 minutes until hot and crisp. Avoid microwaving, as it will make the crust soggy.

Store any leftover boat in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or regular oven at 350°F (175°C) for 5–7 minutes to crisp the crust. The cheese will re-melt, but the yolk may become firm.

Make ahead

The boat can be assembled up to 4 hours ahead and kept in the refrigerator. Brush with the egg wash and sprinkle with sesame seeds just before baking. Add a couple of extra minutes to the baking time if starting from cold.

Questions

Frequently asked questions

Can this breakfast boat be made ahead of time?

Yes, the boat can be assembled up to 4 hours ahead and kept in the refrigerator. Brush with the egg wash and sprinkle with sesame seeds just before baking. Add a couple of extra minutes to the baking time if starting from cold.

What can be used instead of kaşar cheese?

Mozzarella or provolone are excellent substitutes because they melt well and stretch. For a sharper flavor, try cheddar or gouda, but note that they may not pull as dramatically.

How do you prevent the boat from leaking?

Make sure the folded edges overlap slightly and secure them with toothpicks. Avoid overfilling with cheese, and leave a small border around the edge. Baking on parchment paper also helps contain any minor leaks.

Can the egg be cooked until fully set?

Yes, bake the boat for an additional 2–3 minutes to firm up the yolk. The egg white will be fully set, and the yolk will be cooked through but still moist. Adjust the baking time to your preference.

Is it necessary to use toothpicks?

Toothpicks help hold the folded edges together during baking, preventing the boat from opening up. If you don't have toothpicks, you can use small metal skewers or carefully crimp the edges with your fingers, though the shape may not hold as well.

Everything in one place: the recipe card below gathers the ingredients, steps and estimated nutrition, ready to print.

Recipe card