Kaya Toast
Crisp white toast with cold butter and sweet coconut-egg kaya jam, served with soft-boiled eggs, dark soy sauce and white pepper.
Ingredients
- white toast bread4 slices
- butter30 g
- kaya jam80 g
- egg2 pcs
- water1000 ml
- dark soy sauce2 tsp
- white pepper1 pinch
Instructions
Bring 1000 ml of water to a rolling boil, gently lower in 2 eggs and cook for 6 minutes 30 seconds, so the white sets while the yolk stays runny.
Remove the eggs from the water, let them rest for 1 minute, then crack each into a small bowl.
Toast 4 slices of white sandwich bread until dry and crisp on the outside; for extra crunch, toast them twice.
Slice 30 g of cold butter thinly.
Spread 80 g of kaya jam on 2 slices of toast, arrange the butter on the other 2 slices, and put together two sandwiches.
Add 2 tsp of dark soy sauce and white pepper to taste to the eggs, stir gently, and serve alongside the kaya toast for dipping.