Korean egg bread (Gyeran-ppang)

1. Preheat the oven to 200 °C; butter 4 small oblong tins (about 10 cm) or 4 holes of a muffin tin.

2. Mix the flour with the baking powder, sugar and salt, then add the egg, milk and melted butter and stir into a smooth, thick pancake batter.

3. Divide the batter evenly between the tins, filling each about a third full.

4. Sprinkle a little chopped ham and grated cheese over the batter, then carefully crack a whole egg into each tin and season with a pinch of salt and pepper.

5. Bake for 15-18 minutes until the bread is golden and cooked through, the egg white is set but the yolk still soft.

6. Let cool slightly, lift out of the tins and eat warm, by hand.

Tip: Gyeran-ppang is the favourite breakfast snack of Seoul's winter streets: a slightly sweet, soft little loaf with a whole egg on top. If you prefer a firmer yolk, bake it 2-3 minutes longer.