Description
Delicious Korean Egg Bread is a comforting and savory treat featuring a soft, fluffy bread base baked with a whole egg on top, sprinkled with bacon, shredded cheese, and herbs. This delightful combination makes for a perfect breakfast or snack that’s easy to prepare and irresistible to eat.
Ingredients
Scale
Bread Batter
- 2 cups all-purpose flour
- 1 tablespoon white granulated sugar
- 1 tablespoon baking powder
- 1 large egg (for binding)
- 1 teaspoon vanilla extract
- 1 cup milk or plant-based milk (can use dairy-free option)
- 4 tablespoons butter (melted, can be replaced with oil)
Toppings
- 6 large eggs
- 2 strips bacon (chopped)
- 6 tablespoons shredded cheese
- ¾ teaspoon dried parsley flakes
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, white granulated sugar, and baking powder until evenly combined.
- Add Wet Ingredients: Stir in the egg, vanilla extract, milk, and melted butter gently into the dry ingredients until just combined, making sure not to overmix to maintain a soft texture.
- Fill Baking Molds: Pour the batter evenly into your muffin or egg bread molds, filling them halfway to leave space for the eggs on top.
- Add Whole Eggs: Crack one whole egg into each mold on top of the batter. Use a toothpick to pierce each yolk gently to help it spread evenly as it bakes.
- Sprinkle Toppings: Evenly distribute the chopped bacon, shredded cheese, dried parsley flakes, salt, and black pepper over each muffin mold.
- Bake: Bake in a preheated oven at 400°F (204°C) for 23-25 minutes or until a toothpick inserted into the bread comes out clean and the eggs are set.
- Cool and Serve: Allow the egg bread to cool slightly in the molds before removing and serving warm as a comforting snack or breakfast item.
Notes
- Use plant-based milk and oil instead of butter for a dairy-free version.
- Piercing the egg yolks helps ensure even cooking and a visually appealing spread.
- You can customize toppings by adding vegetables like chopped scallions or bell peppers.
- Make sure not to overmix the batter to keep the bread soft and fluffy.
- Use silicone or non-stick muffin molds for easier removal of the egg bread.
