Korean Egg Bread (Gyeran Bbang)

Ingredients

• 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
• 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

Instructions

1. 1

   Preheat the oven to 180°C fan/200°C/400°F/gas 6 and line a nine-hole muffin tin with paper cases.

2. 2

   For the batter, put the flour, baking powder, salt and pepper in a large bowl.

3. 3

   In another bowl, whisk together the milk, butter and eggs.

4. 4

   Make a well in the center of the dry mixture and pour the wet mixture into it.

5. 5

   Gradually whisk it all together until fully blended and smooth.

6. 6

   Divide the mixture between the holes of the muffin tin and add an egg yolk to the top of each one.

7. 7

   Sprinkle a little bacon, tomato, cheese and a pinch of salt over each one.

8. 8

   Bake the bread for 20–25 minutes, until set and golden brown.

9. 9

   Sprinkle with chopped chives and serve immediately.