Kaya Toast (Toast with Coconut Jam and Butter)
A recipe for Kaya Toast (Toast with Coconut Jam and Butter)! This breakfast treat from Singapore and Malaysia is perfect for pairing with coffee and eggs.
Servings 2 Servings
Ingredients
- 2 large eggs
- Dark soy sauce
- Ground white pepper
- 4 slices white bread
- 1/3 cup (80 milliliters) Kaya coconut jam
- 2-3 tablespoons (30-43 grams) cold salted butter
- Coffee for serving
Instructions
- Bring a medium pot of water to a boil.
- Once boiling, remove from heat and gently add the eggs. Cover and set aside for 7 minutes.
- Carefully crack each egg into a small bowl, using a spoon to scoop out any remaining egg white. Top with a small splash of dark soy sauce and pinch of ground white pepper.
- Toast the slices of bread using a toaster, broiler, or grill until golden brown.
- Cut off the crusts and spread a layer of kaya over the top of each slice.
- Thinly slice the butter and arrange over the kaya on half of the bread slices. Cover the buttered pieces with the other slices, kaya-side down, to form sandwiches.
- Cut each sandwich into two equal pieces to form four small sandwiches in all.
- Serve immediately with the half-boiled eggs and coffee.