Directions

To Prep

1. Preheat an oven to 180°C. While the oven is heating up, combine all of the dry ingredients together in to a large bowl and mix well.
2. Similarly, combine all of the wet ingredients in to a different bowl and mix to combine. Make sure that the milk and eggs aren’t too cold as this will cause the butter to curdle again.
3. Use the remaining butter to grease a cupcake or muffin baking tray so that the bread won’t stick to the tray when it has cooked.
4. Slowly, add the wet ingredients in to the dry ingredients and mix constantly until all of the wet ingredient has been added in to the dry.
5. Continue to mix until the batter has a smooth consistency.
6. Slowly begin adding in the batter in to the baking tray. Pour in about 1-2 tbsp in to the pot or pour in enough batter to fill below the halfway point of the tray.
7. Finish by topping each section with an egg.

To Cook

1. Place the pan in to the oven and cook for about 20-25 mins. The bread will have been cooked through when you can poke a skewer in to it and remove it with no batter stuck to the skewer.
2. When the bread has cooked through, remove the pan from the oven and let cool for a couple minutes.

To Serve

1. Carefully remove the bread from the tray. Serve topped with spring onions or sesame seeds and enjoy!