Korean · Brunch
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.
$
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
24gFat
52gCarbs
8gSugar
1gFiber
680mgSodium
285mgChol
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Instructions
1
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 pieces per slice).
2
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 cup, 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.
3
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.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8 large eggs
- 120g (4.2 oz) all-purpose flour
- 200ml (3/4 cup + 1 tbsp) whole milk
- 40g (1.4 oz) unsalted butter
- 40g (1.4 oz) caster sugar
- 10g baking powder
- 2 slices American cheese
- 20g chopped Korean chives
- 2 scallions
- 1 tsp fine sea salt
- 1 tsp freshly ground black pepper