Korean Egg Bread Gyeran Bbang Food

KOREAN EGG BREAD (GYERAN BBANG)

Korean Egg Bread (Gyeran Bbang) image

Usually just a pancake-like muffin with egg, this version sports bacon, tomato and gooey cheese for a completely gratifying breakfast.

Provided by Judy Joo

Categories Breakfast Quick & Easy Muffin Bread Egg Bacon Cheese

Yield Makes 9 egg breads

Number Of Ingredients 14

Ingredients

For the egg bread:
250g (9oz) plain flour
2 tsp baking powder
1/2 tsp sea salt
250ml (8fl oz) whole milk
2 tsp butter, melted
2 eggs, beaten
Toppings:
9 egg yolks
120g (3 1/4 oz) bacon, diced
90g (3oz) tomato, diced
120g (3 1/4 oz) mozzarella cheese, grated
Sea salt and freshly ground black pepper
15g (1/2 oz) chives, chopped, to serve

Steps:

Preheat the oven to 180°C fan/200°C/400°F/gas 6 and line a nine-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 center 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.

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