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.

　　

Ingredients

Makes 9 egg breads

　　

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

　　

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.

　　From Korean Soul Food © 2019 by Judy Joo. Reprinted with permission from White Lion Publishing. All rights reserved.Buy the full book from Amazon.