Pan-Fried Lavash Pockets with Egg and Cheese
Quick, tasty, and dead simple — made from everyday ingredients! These pan-fried lavash pockets with egg and cheese are great for breakfast any day of the week. You can switch up the filling however you like, so it's a slightly different dish every time — swap the regular cheese for smoked, or add different spices and herbs.
Cooking method
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Step 1:
How do you pan-fry lavash with cheese and egg for breakfast? Get all your ingredients together from the list. Which cheese should you use? Honestly, any cheese works — hard cheeses, soft mozzarella, salty feta, even smoked. In this recipe the amounts of grated egg and cheese are almost equal; if you want a cheesier filling, drop the egg down to 1 and bump up the cheese instead.
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Step 2:
Hard-boil two of the eggs; set the third one aside for dipping the lavash later.
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Step 3:
Let the boiled eggs cool, then peel them. Grate the cheese on the coarse side of a grater.
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Step 4:
Grate the eggs on the coarse side too, or just chop them very finely by hand.
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Step 5:
Combine the eggs and cheese in a deep bowl. Add salt if needed, but remember the cheese is already salty, so you'll want very little — or none at all. Season with the ground pepper blend and your favorite spices to taste. I added a pinch of Italian herbs.
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Step 6:
Get the lavash ready. Cut it into pieces. If you want to roll it into tubes, cut it into rectangles; if you'd rather fold it into little envelopes, cut it into squares. I made three squares, about 8 inches (20 cm) on a side.
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Step 7:
Spoon the egg-and-cheese filling into the center of each piece of lavash. With these amounts you get about 3 tablespoons of filling per square.
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Step 8:
Fold one edge of the lavash in toward the middle, as shown in the photo.
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Step 9:
Then fold in the sides and the top. Shape it into a neat little envelope.
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Step 10:
Do the same with the rest of the squares and filling.
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Step 11:
Crack the raw egg into a deep dish and beat it with a fork. Add a pinch of salt and a little ground pepper if you like.
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Step 12:
Dip each envelope in the egg, coating all sides.
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Step 13:
Heat the vegetable oil in a heavy-bottomed skillet. Fry the lavash over low heat on one side until golden, about 3 minutes.
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Step 14:
Then flip the envelope over and cook it covered until done, another 2–3 minutes.
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Step 15:
Sprinkle the finished envelopes with fresh herbs. Serve them while they're still hot.
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Step 16:
Hot off the pan, this lavash is delicious!
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Step 17:
The filling is soft and gooey, with a nice cheese pull.
- Serve the envelopes with some fresh vegetables on the side. A delicious, filling breakfast is ready — enjoy!
- How can you tell if an egg is fresh? Crack it into a separate bowl. First, there shouldn't be any off smell. The white of a fresh egg is clear and clean, and the yolk holds its shape — shiny, domed, and even, rather than runny.
- Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point: they're full of unfiltered organic particles that burn quickly. Refined oils handle heat better and have a higher smoke point. If you're baking, pan-frying, or grilling, make sure you use an oil with a high smoke point — the most common are refined sunflower, olive, and grapeseed oil.
Caloric content of the products possible in the composition of the dish
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese 'steppe' - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese 'etorki' (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Vegetable oil - 873 kcal/100g
- Armenian lavash - 236 kcal/100g
- Lavash - 277 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Ground pepper mixture - 255 kcal/100g
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