Korean Egg Bread Recipe

Name: Korean Egg Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250g (9oz) plain flour; 2 tsp baking powder; 1/2 tsp sea salt; 250ml (8fl oz) whole milk; 2 tsp butter, melted; 2 eggs, beaten; 9 egg yolks; 120g (3 1/4 oz) bacon, diced; 90g (3oz) tomato, diced; 120g (3 1/4 oz) mozzarella cheese, grated; Sea salt and freshly ground black pepper; 15g (1/2 oz) chives, chopped, to serve

Servings: persons

250g (9oz) plain flour
2 tsp baking powder
1/2 tsp sea salt
250ml (8fl oz) whole milk
2 tsp butter, melted
2 eggs, beaten
9 egg yolks
120g (3 1/4 oz) bacon, diced
90g (3oz) tomato, diced
120g (3 1/4 oz) mozzarella cheese, grated
Sea salt and freshly ground black pepper
15g (1/2 oz) chives, chopped, to serve

1
Preheat the oven to 180u00b0C fan/200u00b0C/400u00b0F/gas 6 and line a nine-hole muffin tin with paper cases.
2
For the batter, put the flour, baking powder, salt and pepper in a large bowl. Mix well.
3
In another bowl, whisk together the milk, butter and eggs.
4
Make a well in the center of the dry mixture and pour the wet mixture into it. Gradually whisk it all together until fully blended and smooth.
5
Divide the mixture between the holes of the muffin tin and add an egg yolk to the top of each one. Sprinkle a little bacon, tomato, cheese and a pinch of salt over each one.
6
Bake the bread for 20-25 minutes, until set and golden brown. Sprinkle with chopped chives and serve immediately.

930

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 250g (9oz) plain flour, 2 tsp baking powder, 1/2 tsp sea salt, 250ml (8fl oz) whole milk, and more.

Yes, Korean Egg Bread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Korean Egg Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions