Korean Egg Bread (Gyeran Bbang)
I love eating this 'egg bread' on the streets of Seoul. Usually, it is just made up of a pancake-like dough with egg. I have pimped out this version with some bacon, tomato and gooey cheese. I can see why it is such a popular street food, as it is so easy to eat on the go, yet still a completely gratifying breakfast.
Makes 6 egg breads
- 250g (9oz) plain flour
- 3 tsp baking powder
- 1⁄2 tsp sea salt
- 170ml (5fl oz) whole milk 2 tsp butter, melted
- 3 eggs, beaten
- 15g (1⁄2oz) chives, chopped, to serve
- 6 egg yolks
- 80g (3oz) bacon, diced
- 50g (2oz) tomato, diced
- 80g (3oz) mozzarella cheese, grated
- sea salt and freshly ground black pepper
- Preheat the oven to 180°C fan/200°C/400°F/gas 6 and line a six-hole muffin tin with paper cases.
- For the batter, put the flour, baking powder, salt and pepper in a large bowl. Mix well.
- In another bowl, whisk together the milk, butter and eggs.
- Make a well in the centre of the dry mixture and pour the wet mixture into it. Gradually whisk it all together until fully blended and smooth.
- Divide the mixture between the holes of the muffin tin and add an egg yolk to the top of each one. Sprinkle a little bacon, tomato, cheese and a pinch of salt over each one.
- Bake the bread for 20–25 minutes, until set and golden brown. Sprinkle with chopped chives and serve immediately.