Korean Egg Bread (Gyeran Bbang)
['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']
Preheat the oven to 180°C fan/200°C/400°F/gas 6 and line a nine-hole muffin tin with paper cases.
For the batter, put the flour, baking powder, salt and pepper in a large bowl. Mix well.
In another bowl, whisk together the milk, butter and eggs.
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.
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.
Bake the bread for 20–25 minutes, until set and golden brown. Sprinkle with chopped chives and serve immediately.
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