Korean Egg Bread

12 ingredients
6 steps

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

Directions

  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. Mix well.
  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. Gradually whisk it all together until fully blended and smooth.
  5. 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.
  6. 6
    Bake the bread for 20-25 minutes, until set and golden brown. Sprinkle with chopped chives and serve immediately.

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