Kaya Toast

Name: Kaya Toast
Cook time: 10 min
Total time: 10 min
Ingredients: 1/6 slice of White Bread; 0.2 tbsp Kaya, coconut jam; 0.2 slab of Butter, fridge-cold, salted; 1/6 large Egg; 1/8 tsp Soy Sauce; Some Ground Pepper

Kaya toast is a simple Singapore-style breakfast of crisp toast layered with sweet coconut jam and cold salted butter. It is traditionally served with soft-boiled eggs seasoned with soy sauce and pepper for dipping. The contrast of hot toast, cool butter, and runny eggs makes it especially satisfying and quick to prepare.

Kaya toast is a simple Singapore-style breakfast of crisp toast layered with sweet coconut jam and cold salted butter. It is tradi... Show more

By Big Nibbles · Original recipe

Health Grade

E · Indulgent

Time

10 min

Price

0,97 €

Calories

738 kcal

vegetarian

quick

easy

low carb

Method

Steep the eggs

Place the Eggs in a heatproof bowl, then carefully pour over enough boiling water to cover them completely by about 1 inch. Cover the bowl with a plate or lid and let the eggs stand for 6 to 7 minutes, until the whites are softly set and the yolks are still runny.

Toast the bread

While the eggs are cooking, toast the White Bread until deeply golden, crisp at the edges, and dry enough to hold the spread without going soggy. Use a toaster or toast the slices under a grill, watching closely so they color evenly without burning.

Slice the butter

Cut the Butter (fridge-cold, salted) into thick, even slices so it stays cold and firm and will soften only slightly once it hits the hot toast.

Fill the toast

Spread a generous layer of Kaya (coconut jam) over the hot toast, reaching all the way to the corners. Lay the cold butter slices on top of the kaya so the warmth of the bread just begins to soften them. Top with another piece of toast if you want sandwiches, then cut the toast into strips or small rectangles that are easy to pick up and dip.

Season the eggs

Carefully crack the soft-cooked eggs into a small bowl or saucer. Add a little Soy Sauce and a light sprinkle of Ground Pepper, then gently stir just enough to break the yolks and lightly combine everything into a silky dipping mixture.

Serve and dip

Serve the kaya toast right away with the seasoned eggs on the side. Dip each piece of toast into the warm egg mixture and eat immediately while the bread is still crisp, the butter is slightly cool and soft, and the yolks are beautifully runny.