This eggy bread is sold in little oblong loaves on the streets of South Korea but today I'll be making them in a muffin tray for convenience. We're having them for lunch but they'd be great for breakfast time too! I'm interested to try them as they have a sweet bread base but savoury toppings.
Ingredients:
2/3 cup flour
1 teaspoon baking powder
1/3 cup sugar
1/4 teaspoon salt
1/3 cup milk
1/3 cup melted butter
1/4 teaspoon vanilla essence
6 eggs
salt & pepper
dried parsley flakes
grated cheese and/or diced ham to top
Mix together the flour, baking powder, sugar and salt.
Separately mix together the milk, butter, vanilla and egg.
Mix both together in the bowl, mixing well to form a batter.
Spoon the batter into a greased muffin tray, filling each hole just a 1/3 full.
Crack an egg on top of each.
Top with salt, pepper, parsley and a little cheese or diced ham. I'm just using cheese today.
Bake in the oven at 180 C for 25 minutes. Leave to sit for 3-4 minutes and then remove from the tray. Serve with mayo or tomato ketchup.
Ooh, these were lovely! The eggs had cooked perfectly on top and the base was light and fluffy. The muffin part reminded us of corn bread due to the sugar in the batter. We really enjoyed them with some barbecue sauce drizzled on top for lunch. Easy to make, versatile and very tasty!
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