Combine the butter and milk in a saucepan and melt gently

Place the sugar and salt in a bowl and pour the hot milk mixture over the top, stirring to dissolve the sugar

Leave to cool until ‘hand hot’ – meaning you can dip your finger in and it feels warm but not unpleasantly hot

Add the yeast and flour and mix until you have a shaggy dough, then leave to rest for 15 minutes – this will help to strengthen the dough

Transfer the dough to a stand mixer with a dough hook and knead until smooth – around 8 minutes. You can also do this by hand although it will take a little longer

Transfer to a lightly oiled bowl and cover with cling film. Allow the dough to rise at room temperature until roughly doubled in size (don’t worry too much about it being exactly double!)

To make the filling, combine the cheeses and egg yolks in a bowl and mix well

Turn the dough out onto a lightly floured surface and divide into four equal portions

Roll each piece of dough out into an oval shape around 10 × 6 inches and transfer to two lined baking sheets

Cover and rest for 15 minutes

Spread a quarter of the cheese filling onto each piece of dough, leaving a 1 inch border

Pull the dough up over the filling to create a crust, twisting the ends to make a boat shape

Cover and allow to rise again for around 20 minutes

Preheat the oven to 190°C

Brush the crusts with egg wash and bake for 15 minutes

Remove from the oven, make an indent in the cheese in each bread. Crack in each egg into the indent. Add a slice of butter to the top of each khachapuri

Return to the oven and bake for 8 more minutes or until the eggs are just set. Alternatively, you can garnish each khachapuri with a single raw egg yolk

Garnish with the pink peppercorns and chives