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Wow. It’s been a hectic 2 weeks.
I know they say weddings are stressful, but this time it was pretty crazy. What was meant to be a beautiful, fun-filled 2 weeks of family celebrations and gatherings turned into 2 weeks of covid nightmare. From my younger sister (the bride) getting covid, then to my parents, my sister, my husband, then me and my sister’s husband all in the span of 2 weeks. We were running to the stores buying bottles of medications, plain crackers and covid test kits. We even nicknamed our house to be “the hospital”, because someone was always sick. I have never gotten covid before and I must say I had not felt this sick in such a long time.
Now don’t get me wrong, we were still able to attend my sister’s wedding (thankfully) and everything was beautiful. She looked stunning in her qipao, her gorgeous white dress at her beautiful farmhouse style venue. It was a day to remember, but the days leading up to it and after were pretty much filled with anxiety and constant changes in plans. My heart goes out to anyone who has gone through COVID or has had to change plans due to COVID.
One of the things I was most grateful for about being ill during this period of time was having parents around. We were able enjoy a lot of family time (because everyone was stuck at home) and home-cooked food. I’ve rekindled my love for the simple rice porridge or congee – yes this is literally rice and water cooked into a thick smooth consistency with a sprinkling of pork floss and Chinese pickled cucumber. As gross as it sounds, my body needed it. I thought my twin was joking when she kept raving how good this was. And no kidding we both ended up eating this meal 5 days straight 2 times a day. It was literal comfort food, easy to digest and surprisingly delicious.
Today, we’re introducing another simple and delicious dish – perfect for everyone especially kids. Korean egg bread or gyerranppang is a soft sweet bread with an entire egg cooked on top. Easy to make, filling and warm. I have fond memories of our Christmas vacation in Korea watching my dad buy gyeran-ppang from a local street vendor on our way from the subway station. The steaming hot bread during the warm winter season was the perfect remedy.
Today, Gyeran-ppang is super popular. We are by no means claiming this recipe to be authentic at all. Our version is gluten free, dairy free with less sugar and no butter. Instead of making them into the oval egg shapes, we have replaced it by using a baking tray to make it easier and more meal-prep friendly. This dish meant to be for gathering, kids (or in my case… those cravings) without all the hassle and and without needing to fly all the way to Korea. Even if you haven’t tried this before, I highly recommend it! This makes a delicious snack – savory from the egg and ham paired with a slightly sweet fluffy bread that is packed full of healthy fats and fibre. Enjoy this as snack, breakfast, instead of your sweet pancakes. I guarantee that this will won’t be your last time making it!
- ½ cup oat flour (use store-brought)
- ½ cup almond flour
- 2 large eggs
- ½ cup + 2 tbsp almond milk (or milk or choice)
- ½ tsp salt
- 2 tsp baking powder
- 2 tbsp sugar (we used stevia blend)
- 1 tsp vanilla essence
- 3-4 slices (50g) Deli ham, cut into small pieces
- Toppings:
- 6 large eggs
- black pepper
- Preheat oven to 400F
- Line a 8x8 inch pan with parchment paper or oil well.
- Combine all the ingredients for the batter in the pan including the ham, making sure to reserve 1 tbsp of sliced ham for topping.
- Pour the batter into the pan.
- Designate 6 equal parts across the pan. Carefully crack 6 egg over each section - you want to make sure you crack the egg at the spot you want it at because it will be hard to move it.
- Sprinkle on remainder of the sliced ham.Crack some black pepper on top.
- Bake for 20-25 mins or until cooked. Cool down, slice and serve!
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