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
Step-by-step instructions
Step 1 · In a large mixing bowl
In a large mixing bowl, combine wholemeal bread flour, sugar, salt, and instant yeast. Mix well.
Step 2 · Warm the low-fat milk until lukewarm
Warm the low-fat milk until lukewarm, then add to the dry mixture. Mix to form a sticky dough.
Step 3 · Knead the dough for 5-7 minutes
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.
Step 4 · While dough rises
While dough rises, hard-boil the eggs (place eggs in boiling water for 8-10 minutes). Cool, peel, and slice each egg in half.
Step 5 · Punch down the risen dough and divide into two equal balls
Punch down the risen dough and divide into two equal balls. Flatten each ball into an oval shape.
Step 6 · Lay a slice of vegetarian ham and half an egg in the center of each...
Lay a slice of vegetarian ham and half an egg in the center of each dough oval. Fold dough over, pinching edges to seal. Place seam-side down on a lined tray.
Step 7 · Brush buns with olive oil and sprinkle sesame seeds on top if desired
Brush buns with olive oil and sprinkle sesame seeds on top if desired. Let rest for 10 minutes while oven preheats to 180°C (356°F).
Step 8 · Bake in preheated oven for 15-18 minutes until golden brown
Bake in preheated oven for 15-18 minutes until golden brown. Cool slightly before serving.
Why this recipe 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.
A note on tradition
Ham and Egg Buns are a familiar sight in Singapore’s heartland bakeries and bustling kopitiams, especially in the East and Central regions. Popular among office workers and students for a quick, satisfying lunch, these buns embody the multicultural fusion at the heart of Singaporean cuisine. They are enjoyed year-round, often as part of a light meal or takeaway snack, reflecting the practical, on-the-go lifestyle of city dwellers.