Korean Egg Cheese Muffin Bread — Gyeranppang Egg Bread Brunch
Korean street-style egg bread baked in muffin molds with a sweet milk batter and a whole egg cracked over the top, finished with cheese, chive, and a crack of black pepper.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk together 120g flour, 10g baking powder, 40g caster sugar, and 1 tsp salt. Whisk in 200ml milk, 40g melted butter, and 2 beaten eggs until smooth. Chop 20g Korean chives and slice 2 scallions. Cut 2 slices American cheese into 6 pieces total (3 per muffin cup).
Bake
Heat oven to 200°C and generously grease 6 muffin cups with melted butter. Divide batter evenly between cups, filling each two-thirds full. Crack 1 whole egg over each of 6 cups, season each with a pinch of salt and pepper, lay a cheese piece on each egg, scatter chives over top. Bake 16–18 minutes until bread rises, edges turn deep golden, and egg whites are set with soft yolks.
Rest and plate
Rest in the tin 60 seconds, then lift onto plates. Scatter sliced scallion over the top and finish with a crack of black pepper. Serve immediately.
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