The iconic breakfast of Singapore and Malaysia: toasted bread filled with kaya coconut jam and butter, served with soft-boiled eggs drizzled with soy sauce and white pepper.
Ingredients
- 8 slices Thick-cut sandwich bread
- 8 tbsp Kaya (pandan coconut jam)
- 4 tbsp Unsalted butter
- 8 pieces Medium fresh eggs
- 4 tbsp Light soy sauce
- to taste Ground white pepper
- as needed Water
Method
- Bring a saucepan of water to a boil. Using a spoon, carefully lower the eggs into the simmering water. Cook for about five minutes to get a barely set white and a runny yolk. Remove the eggs and immediately plunge them into a bowl of ice water to stop the cooking, then carefully peel them.
- While the eggs are cooking, toast the slices of sandwich bread in a toaster or under the broiler until deeply golden and crispy on the surface, but still slightly soft in the center.
- Generously butter each slice of bread while it's still hot with the unsalted butter, so it melts and slightly penetrates the crumb.
- Spread a generous layer of kaya over the butter, covering the entire surface of the slice.
- Stack the filled slices to form sandwiches, then cut into vertical strips or triangles in the kopitiam tradition.
- Place the peeled soft-boiled eggs in small individual bowls.
- Drizzle each egg with a little light soy sauce and sprinkle with ground white pepper.
- Serve the kaya toast immediately alongside the seasoned eggs, ideally with a milk black tea or a Singaporean kopi.
Nutrition
Per serving
- Energy
- 496.6 kcal
- Protein
- 19.23 g
- Carbohydrate
- 46.42 g
- Fat
- 25.46 g
- Fibre
- 1.49 g
- Calcium
- 68.8 mg
- Iron
- 0.82 mg
- Magnesium
- 25.11 mg
