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.
Recipe information
Yield
Makes 9 egg breads
Ingredients
For the egg bread:
Toppings:
Preparation
Step 1
Preheat the oven to 180°C fan/200°C/400°F/gas 6 and line a nine-hole muffin tin with paper cases.
Step 2
For the batter, put the flour, baking powder, salt and pepper in a large bowl. Mix well.
Step 3
In another bowl, whisk together the milk, butter and eggs.
Step 4
Make a well in the center of the dry mixture and pour the wet mixture into it. Gradually whisk it all together until fully blended and smooth.
Step 5
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.
Step 6
Bake the bread for 20–25 minutes, until set and golden brown. Sprinkle with chopped chives and serve immediately.
Recipe notes
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