Kaya toast (toast with coconut egg jam and soft-boiled eggs)

A Singaporean and Malay coffee-shop breakfast: crispy toast with coconut egg jam (kaya) and cold butter, alongside soft-boiled eggs seasoned with soy sauce, and strong coffee.

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Method

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1. For the kaya, mix the eggs with the sugar until smooth (don't whisk to foam), pour in the coconut milk, and strain.
2. Caramelise the brown sugar in a small pan, and stir into the egg mixture – this is what gives the kaya its brownish colour.
3. Place the mixture together with the pandan leaves in a heatproof bowl over a bain-marie, and cook over low heat, stirring constantly, for 20-25 minutes, until it becomes a thick, creamy jam. Let cool, remove the leaves. ⏱ Timer: 20 min
4. For the soft-boiled eggs, place the eggs in boiling water, take the pot off the heat, cover, and leave to stand for 7 minutes; then crack them into a cup. ⏱ Timer: 7 min
5. Toast the bread slices until crispy; the crusts can be cut off. Spread one slice thickly with kaya, top with the cold butter slices, and cover with the other slice.
6. Season the eggs with a little soy sauce and white pepper, and serve with the toast for dipping, alongside coffee or tea.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Kaya keeps for a week in the fridge in an airtight container; also good on bread or pancakes.
• Cook the kaya slowly, as the egg will curdle over high heat; if it does turn lumpy, blend it smooth.

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