Korean Egg Bread. A delicious popular egg bread in Korea that is easy to make and so satisfying as you can customize your toppings. Perfect as a snack or for breakfast! This recipe has the option to be dairy free.
In a large mixing bowl, mix together your batter ingredients until well combined.
Divide the batter equally and pour enough batter so it fills your mold halfway and no more.
Crack an egg into each mold over your pancake batter. Pierce the egg yolk and let it bleed (I've personally found this tastes better than biting into a whole egg yolk)
Sprinkle chopped bacon over top. You can even add some cheese if you prefer that.
Add some dried parsley, salt and pepper.
Bake for 25 minutes at 400 degrees F.
Serve with your favourite condiment!
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