Gyeran Bbang with Ham and Cheese
Ingredients
- 200 gWheat flour (sifted)
- 50 gWhite sugar
- 1 tspBaking powder
- 1 pinchGray sea salt
- 200 mlWhole milk
- 60 gUnsalted butter (melted)
- 5 pcEgg (fresh)
- 100 gHam (finely diced)
- 50 gBuffalo milk mozzarella ("di bufala") (shredded)
- 1 tbspFlat-leaf parsley (chopped)
Method
A soft, slightly sweet bread topped with a whole egg with a jammy yolk. The golden crust contrasts with the melted mozzarella and the salty ham.
- 1
In a mixing bowl, combine flour, sugar, baking powder, and a pinch of salt. Pour in the milk and melted butter, then add one egg. Whisk vigorously until the batter is smooth and ribbons.
- 2
Generously butter oval molds or small ramekins. Fill each mold one-third full with the batter. Place a few ham cubes on top of the batter.
- 3
Carefully crack a whole egg onto the batter in each mold. Be careful not to break the yolk. Sprinkle with shredded mozzarella and a pinch of chopped parsley.
- 4
Bake at 180°C for about 20 minutes. The bread should be well-risen and golden. The egg white must be set while the yolk remains slightly jiggly under finger pressure.
Frequently asked questions
How do you get this dish right?
- Use room temperature eggs to prevent the batter from seizing when it hits the melted butter.
- If you don't have oval molds, muffin tins work perfectly fine.
- The secret is the sweet-salty balance: don't reduce the sugar too much, it's what gives the dish its typical character.
How long does this dish keep?
Can be kept for 24 hours in the refrigerator. Reheat for a few minutes in the oven to restore the crust's crispness.
