Gyeran-ppang: Korean egg breads

Ingredients

For 1 serving

• Whole wheat flour35 g
• Reduced-fat milk40 ml
• Eggs2
• Baking powder2 g
• Sugar1 teaspoon
• Cooked ham30 g
• Butter3 g
• Parsley2 g

Contains: gluten, lactose, eggs,

Method

1. Heat the oven to 190 °C (conventional) and grease 2 muffin tins (or paper cases) well with the butter.
2. In a bowl mix the wholemeal flour, baking powder and sugar, then pour in the milk and whisk until the batter is smooth and thick.
3. Cut the ham into small dice and chop the parsley.
4. Divide the batter between the tins, filling them halfway, crack an egg into each and scatter over the ham and parsley.
5. Bake for 16 minutes, until the edges are golden and the white has set; let them cool for 2 minutes before turning out, so they don't break.