Kaya Toast with Soft-Boiled Eggs

Name: Kaya Toast with Soft-Boiled Eggs
Yield: 4
Cuisine: Singapore
Ingredients: White bread, thin-cut — 8 slices; Kaya (pandan coconut jam) — 6 tbsp; Cold salted butter, thinly sliced — 40 g (3 tbsp); Eggs — 4; Light soy sauce — 2 tbsp; White pepper — 1/2 tsp

The Quirky Foodster Team

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Servings

Ingredients

White bread, thin-cut — 8 slices
Kaya (pandan coconut jam) — 6 tbsp
Cold salted butter, thinly sliced — 40 g (3 tbsp)
Eggs — 4
Light soy sauce — 2 tbsp
White pepper — 1/2 tsp

Method

Toast the bread slices until golden and crisp.
Spread kaya generously over 4 slices while still warm, then lay cold butter slices on top.
Sandwich with the remaining toasted slices and cut each into fingers.
Place the eggs gently into a saucepan of water just off the boil and let sit for 5-6 minutes, then remove.
Crack each egg into a small bowl, season with soy sauce and white pepper, and serve alongside the kaya toast for dipping.

Introduction: Kaya toast is the archetypal Singaporean breakfast, built around thin slices of toasted bread spread with kaya, a sweet coconut and egg jam flavoured with pandan, sandwiched with cold butter.

Cultural Background: Kaya toast is the archetypal Singaporean breakfast, built around thin slices of toasted bread spread with kaya, a sweet coconut and egg jam flavoured with pandan, sandwiched with cold butter. Served alongside soft-boiled eggs seasoned with soy sauce and white pepper, it traces its roots to the Hainanese coffee shops that sprang up across the island in the early 20th century.

Tips: Use bread while still hot from the toaster so the butter melts slightly into the kaya. Adjust the egg steeping time to taste; 5 minutes gives a runnier yolk, 6 minutes a slightly firmer one.

Variations: Use charcoal-toasted bread for a smokier, more traditional coffee shop flavour. Make your own kaya at home with coconut milk, eggs, sugar and pandan leaves for a fresher taste. Vegetarian as prepared; the dish contains egg and dairy but no meat or fish.

Storage: Kaya toast is best eaten fresh; kaya itself keeps refrigerated in a sealed jar for up to 2 weeks.

Reheating: Not typically reheated; assemble fresh toast just before serving.

Nutrition: Approx. 320 kcal, 10g protein, 38g carbs, 14g fat, 2g fibre per serving.

FAQs:

Q: What is kaya made from?

A: Kaya is a jam made from coconut milk, eggs, sugar and pandan leaves, slow-cooked until thick and fragrant.

Q: How do I eat the soft-boiled eggs?

A: Crack them into a bowl, season with soy sauce and white pepper, then dip pieces of toast into the runny yolk.