Today’s deliciousness centres around a street food snack that Koreans often eat for breakfast! Egg bread is a mini loaf that has a whole egg incorporated in each bread and is sold all over Korea.
Unlike the name suggests, it’s not technically a bread since the batter is more like a pancake. That also means this can be made in less than 30 mins start to finish, making it a perfect brunch.
I’ve added mozzarella, spring onion and ham to mine but you can get even more creative with the topping.
I have a mini loaf pan but you can use a large muffin tin or ramekins.
Recipe for 6 egg breads
100g butter, melted
1/4 tsp vanilla (optional)
3/4 tsp baking powder
Spring onion chopped finely
Preheat oven to 200C
In a big bowl mix melted butter with sugar and eggs.
Add baking powder to sifted flour. Add to the sugar, mix until smooth. Add milk and vanilla. Transfer into a jug for easy pouring.
Oil the tin, add batter 1/4 way up. Add mozzarella, add one raw egg to each tin, top with ham and spring onions.
Bake for about 15 mins. The whites should be set. Leave to cool in the tin then transfer to a cooling rack. Eat when still warm.