Korean Egg Bread (Dairy-Free Option)
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.
Ingredients
Korean egg bread batter:
- 1 cup all purpose flour
- ¼ cup white granulated sugar
- 1 tsp vanilla extract
- 1 egg
- ½ tsp baking powder
- ¾ cup milk dairy free option: oat milk
- ¼ cup butter melted (dairy free option: vegan butter)
Toppings:
- 2 strips bacon chopped
- 6 eggs
- Dried Parsley flakes
- Salt and Pepper to taste
- Optional: shredded cheese omit for dairy-free
Instructions
- 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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Suggested Equipment & Products
Mini Loaf Pan
Mixing bowl
Measuring Set
Whisk
Nutrition
Calories: 205kcal | Carbohydrates: 26g | Protein: 10g | Fat: 6g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 122mg | Potassium: 135mg | Fiber: 1g | Sugar: 10g | Vitamin A: 327IU | Calcium: 86mg | Iron: 2mg