Singapore / Breakfast
Kaya toast
Toasted bread with kaya coconut egg jam and cold butter, with soft-boiled eggs.
Ingredients
- White bread8 slices
- Eggs for the kaya4
- Coconut milk250 ml
- Sugar150 g
- Pandan leaves3
- Butter, cold120 g
- Eggs to serve8
- Dark soy sauce4 tsp
- White pepper1 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Knot the pandan leaves and warm them with the coconut milk until hot, without boiling.
Whisk the eggs with the sugar until it dissolves and strain the mixture through a fine sieve.
Pour the warm coconut milk into the eggs in a thin stream, stirring without stopping.
Cook the mixture over a water bath for forty minutes, stirring with a wooden spoon, to the thickness of jam.
Remove the pandan leaves and cool the kaya completely; it thickens further.
Boil the eggs exactly six minutes and serve them in a bowl with soy sauce and white pepper.
Toast the bread crisp, spread it with kaya and lay a cold slice of butter between two pieces.
