Ham and Egg Bun
Lunch • Singapore
How to Make Ham and Egg Bun (Traditional & Healthy Version)
The Ham and Egg Bun is a beloved staple found in many Singaporean kopitiams and bakeries, reflecting the city’s vibrant hawker culture and fusion of East Asian and local influences. This fluffy, savory bun features a light, golden bread roll encasing tender slices of ham and a perfectly cooked egg, making it a popular pick for lunch or a quick snack. The dish melds traditional Asian baking with the familiar comfort of Western flavors, a nod to Singapore’s history as a crossroads of cultures. Its popularity stems from its delicious simplicity and versatility—enjoyed by all ages and commonly spotted in the glass cases of neighbourhood bakeries across Singapore. The taste is a harmonious balance of soft, slightly sweet bread, savoury ham (vegetarian in this recipe), and creamy egg, with a light, airy texture that’s not too heavy for midday meals. The Ham and Egg Bun is a great choice for anyone seeking a wholesome, protein-rich meal that’s easy to enjoy on the go, and the healthier version here is crafted with wholemeal flour and lean vegetarian ham to fit into a modern, calorie-conscious diet. Perfect for busy urbanites or families, this recipe brings a taste of Singaporean comfort food to your kitchen.
Ingredients(for 1 standard kopitiam-sized bun per serving)
- 1 cup Wholemeal bread flour (Use high-protein local flour for best texture)
- 1/3 cup Low-fat milk (Can use unsweetened soy milk for lactose-free)
- 4 slices Vegetarian ham slices (Look for local brands in major supermarkets)
- 2 Eggs (Fresh Grade A)
- 1/2 tbsp Sugar (Use less for lower calories)
- 1/4 tsp Salt
- 1 tsp Instant yeast
- 1 tbsp Unsalted butter (Can substitute with light margarine)
- 1 tsp Sesame seeds (For garnish, optional) - optional
- 1 tsp Olive oil (For brushing)
Instructions
- 1
In a large mixing bowl, combine wholemeal bread flour, sugar, salt, and instant yeast. Mix well.
3 minutes
Ensure yeast and salt are mixed separately at first to prevent yeast inhibition.
- 2
Warm the low-fat milk until lukewarm, then add to the dry mixture. Mix to form a sticky dough.
3 minutes
Do not overheat milk—just slightly warm for best yeast activation.
- 3
Knead the dough for 5-7 minutes, adding unsalted butter gradually, until smooth and elastic. Cover and let rise for 30 minutes until doubled in size.
7 minutes
Knead by hand or use a stand mixer with a dough hook for efficiency.
- 4
While dough rises, hard-boil the eggs (place eggs in boiling water for 8-10 minutes). Cool, peel, and slice each egg in half.
10 minutes
For creamier yolks, reduce boiling time to 7 minutes.
Why This Dish is Healthy
By using wholemeal flour, low-fat dairy, and lean vegetarian ham, this Ham and Egg Bun recipe delivers classic kopitiam flavor with fewer calories and less saturated fat. It’s baked instead of fried, reducing unnecessary oils. The addition of fiber and protein makes it filling without excess carbs, making it ideal for balanced diets, weight management, and sustained energy throughout the day.
This Ham and Egg Bun is packed with protein from eggs and vegetarian ham, providing essential amino acids for muscle repair and satiety. Wholemeal flour offers dietary fiber, aiding digestion and stabilizing blood sugar. Low-fat milk and olive oil contribute calcium and heart-healthy fats, while minimal sugar keeps calories in check. Rich in B vitamins from eggs and bread, and minerals like iron and selenium, this bun supports daily nutritional needs.
Pro Tips
- 💡Tip 1: Use fresh yeast for lighter, fluffier bread.
- 💡Tip 2: Let the dough rise in a warm spot, such as near a window or stovetop.
- 💡Tip 3: Add a dash of white pepper for extra local flavor.
Storage & Serving
Store buns in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. Reheat in a toaster oven for best texture. Avoid microwaving to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 300.0 kcal |
