Korean Egg Bread (Gyeran bbang ,계란빵)
I just came across this when a Facebook friend told me about it. So I went ahead and baked a small batch for the kids’ breakfast. They are really nice. I will make them again in a few weeks. So here’s my own version of this Korean street food. I think I have ‘westernized’ the taste a little, making the flavour a bit bigger. 
You can also make them into loaves. Like this: 
Recipe
Korean Egg Bread (Gyeran bbang)
- Prep
- 0 min
- Cook
- 0 min
- Total
- 0 min
- Serves
- 0
Ingredients
Batter
- 3/4 cupmilk + 2 Tbsp vinegar, or 3/4 buttermilk
- 1egg
- 1 cupself-raising flour
- 1/2 tspchicken powder/bullion
- 1/2 tsppepper
- 2 Tbspmelted butter or any oil
Topping/Filings
- 6eggs, very small, max size of 50g, if you can't get small eggs, use egg yolks only, if making loaf, 4 is sufficient
- 2 slicesof bacon
- A handful of cheese you like
- Chopped chives, parsley, green onions, thyme... any combination, any green herb you fancy
- 3 Tbspparmesan cheese
Method
- 01Preheat oven at 205C.
- Batter
- 02Combine the dry ingredients and the wet ingredients and mix till just combined.
- Assemble
- 03Completely oil the muffin tins. This recipe makes 6 muffins.
- 04Scoop 3 Tbsp of batter into each muffin cup.
- 05Crack an egg into each (or egg yolk only) cup.
- 06Sprinkle the bacon and cheese filings if using.
- 07Fill the muffin cup with more batter to 2/3 full.
- 08Top each muffin with more chives or green herb toppings and 1/2 Tbsp parmesan cheese.
- 09Bake on a medium to high shelf for 18-20 minutes or when it is golden brown and fluffy.
- 10Serve warm.
- Loaf
- 11To make loaves, just pour half the batter into a loaf tin, crack large eggs (70 to 80g) into the loaf tin and then top it with the rest of the batter. Do the same topping and bake on a middle shelf in the oven at 200C.