Egg Bread with Leftover Breads...
Inspiration taken from Korean Egg Bread (Gyeran Bbang) Recipe..
12 pieces of bread
Salt to taste
2 cups Milk
1 tbsp Chilli Flakes
3 tbsp Grated Cheese
Take the left over bread, cut into pieces. Take a blender, add the bread pieces, milk, 2 eggs and salt to taste. Blend the bread pieces... The batter has to be thick dropping consistency. ( If it has become liquid add more bread and if it is too thick add milk to get the right consistency.) Take a cup cake mould. Add the cup cake liner. Pour I tbsp of the batter in each cup cake liner. Break eggs into the cup cake liners on the bread batter. Remove some of the egg whites if the cup cake liner is full. Sprinkle some grated cheese.. Add the remaining batter on top. Sprinkle some seasoning and chilli flakes on top. Bake at 180 degrees for 30 minutes in a pre heated oven.