Kaya toast with soft boiled eggs is a classic, popular breakfast in Singapore and Malaysia. It's quick and easy to make and a tasty mix of textures as well as sweet and savory flavors.
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Before I first went to Malaysia many years ago, I did as I generally do before traveling and figured out some of the foods I should make a point of trying while I was there. Kaya toast was on the list, though it took me a little longer to track it down.
I made a point of introducing the boys to it when we were in Singapore last year and they kind of liked it, but didn't exactly beg to have it again. In fairness, despite being at a classic place to get it, the toast wasn't necessarily the best example.
However, the eggs with it were spot on. And both boys could see how well they worked with the toast. It may sound unusual to those not familiar with this breakfast but believe me, it's a great combination. The crisp toast filled with sweet kaya jam (more on that below) and little pats of cold butter works so well with the savory-seasoned, jiggly soft eggs.
While sometimes it's hard to recreate an amazing experience you have at a restaurant, in this case it reminded me that some things are just as good, if not better, made at home. And of course, a whole lot cheaper than a flight to get it at the source if you're not local.
What is kaya jam?
Kaya jam is not your typical fruit-based jam but instead more like a cross between a curd, custard and caramel. It's made with egg, coconut milk and sugar. "Kaya" means "rich" in Malay since it's so rich and creamy.
The origins are a little unclear but most likely, kaya evolved on the Malay Archipelago in the 17th century, with influences from the Portuguese and Hainanese that traded in the area.
Kaya comes in a few different forms, in part depending on where it's from. The Perenakan Nonya version is often made with pandan and has a green color as a result. The Hainanese style is a more brown color due to caramelized sugar in there.
Kaya toast is generally believed to have been created by Hainanese immigrants based on what they had while serving on British ships. Some opened coffee shops, kopitan, where this became a classic dish. While you can get it in Malaysia, the kaya toast set in particular is most closely associated with Singapore.
How to make kaya toast
Kaya toast is really very simple as it's made up of three ingredients:
- Bread - typically you use a plain white sliced bread. Shokupan would work as well. This is not the time for fancy bread, wholegrain etc - keep it simple.
- Kaya jam - you can buy it or you can also make your own.
- Butter - traditionally you use salted butter which balances out the sweet jam particularly well. Though even unsalted will be good, just make sure it's cold.
Depending on the bread, you often trim off the crusts then toast it. Spread each side with butter then add a slice of cold butter in the middle. The warmth of the toast will gently melt it as you eat.
Completing the kaya toast set
To make a full "set" with the kaya toast, you also need both a strong coffee alongside - hot or iced - and some soft boiled eggs, seasoned with soy sauce and white pepper.
The eggs are often called half boiled as they are cooked gently, only just enough to turn the white translucent but with the yolk still really runny. You crack them right into the bowl they are that soft. But oh so good and perfect for dipping the toast in.
Kaya toast with soft boiled eggs is a classic Singapore breakfast that might sound unusual, but works so well. The savory-seasoned soft eggs, the sweet jam, crisp warm toast and cool butter all mingle and balance each other out. It's well worth enjoying soon.
Try these other global breakfasts with egg:
- Chilaquiles verdes - a delicious Mexican dish combining salsa verde, tortilla chips and egg. Simple and so delicious.
- Cilbir - a Turkish dish of poached egg over seasoned, savory yogurt, topped with spiced butter. Great for warmer weather.
- Eggs Florentine - a variation on eggs Benedict with sauteed spinach that's lighter yet still so tasty.
- Plus get more breakfast recipes and Southeast Asian recipes in the archives.
Kaya toast
Ingredients
For half-boiled/soft boiled eggs (to serve)
- 2 eggs
- 1 teaspoon dark soy sauce approximately
- 1 pinch white pepper
For kaya toast
- 2 slices white bread
- 2 tablespoon kaya jam approximately
- ½ tablespoon salted butter approximately, cold, in thin slices
Instructions
- Start by cooking the eggs. Bring a small pot/pan of water to a boil - it should be wide enough and with enough water in to hold the eggs and have them covered with water when you add them. Once it boils, remove from the heat. Immediately add two eggs to the water, using a slotted spoon or tongs to carefully lower them. Cover and set a timer for 7 minutes.
- Towards the end of the eggs cooking, prepare the toast. If you like, trim the crusts from the bread then toast until golden brown.
- Spread both slices of bread with a layer of kaya jam then place thin slices of butter over the top of one slice. Place the other slice, jam side down, on top so you have jam, butter, jam as the filling. Cut the toast in half (alternatively, you can cut the jam-covered slices first, then top a half with butter and then fold over the half. It's the same end result, just saves cutting through the butter).
- Once the egg timer goes, carefully remove the eggs from the hot water with a slotted spoon/tongs. Let cool briefly then crack the shell and break the eggs into a bowl - the white should be white and translucent but soft and the yolk runny. Drizzle a little soy sauce over the top and sprinkle with white pepper.
- Serve the toast and eggs with coffee on the side. The toast is great dipped in the eggs.
Notes
Nutrition
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