Kaya toast

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This classic Singapore breakfast is easy to make, comforting and with tasty flavors.

Prep Time5

Cook Time8

Total Time13

Course: Breakfast

Cuisine: Malaysian, Singaporean

Servings:

Calories: 381kcal

Author: Caroline

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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

You can scale up and down all of the ingredients equally for additional servings. I suggest pre-cutting the butter slices to make it quicker to add to the toast while it's still warm, but keep in the fridge if not using immediately so you add them cold.

If you are cooking additional portions, it can be worth adding an extra egg to use as a test - you break it first while the others stay in the hot water and see if it is done, before taking out the others. If it's not, you leave the others slightly longer (a minute at most, generally).

Nutrition

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