Korean Street Food Egg Bread

Equipment

• mini loaf pans or a muffin pan
• oven

Ingredients 

Batter

• 1/2 C. all-purpose flour
• 1 tbsp. melted butter
• 3 tbsp. sugar
• 1 tsp. baking powder
• a pinch Kosher salt 
• 1 egg
• 1/2 tsp. vanilla extract
• 1/2 C. whole milk

Additions

• 3 eggs
• 3 slice American cheese (optional)
• 1 slice bacon cut into thirds (optional)

Instructions 

1. Preheat the oven to 400˚F/200˚C or 375˚F for a convection oven.
2. In a large bowl whisk together the flour, melted butter, sugar, vanilla, salt, egg and milk until well combined.
3. Slightly oil the baking pans with a pastry brush and vegetable oil.
4. Divide the batter between the three pans.
5. Crack an egg into each pan.
6. Gently stir the eggs to slightly scramble them, but try not to disturb the batter below.
7. Optional – Sprinkle the beaten egg with sugar.
8. Top the egg with one slice of bacon or a slice of American cheese folded in half.
9. Bake for 13-15 minutes (longer if you like your eggs well cooked) until golden brown and puffed.
10. Remove the bread from the pan and serve warm.