Gyeran Bbang with Ham and Cheese

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.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 552
• Protein: 23 g
• Carbs: 54 g
• Fat: 27 g

Ingredients

• 200 g Wheat flour ( sifted )
• 50 g White sugar
• 1 tsp Baking powder
• 1 pinch Gray sea salt
• 200 ml Whole milk
• 60 g Minimum butter sweet ( melted )
• 5 piece Egg ( fresh )
• 100 g Ham ( finely diced )
• 50 g Buffalo milk mozzarella ("di bufala") ( shredded )
• 1 tbsp Flat-leaf parsley optional ( chopped )

Instructions

1. Preparing the batter

   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. Filling the molds

   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. Adding the whole egg

   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. Baking

   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.

Chef's tips

• 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.

Storage

Can be kept for 24 hours in the refrigerator. Reheat for a few minutes in the oven to restore the crust's crispness.