Singapore · Southeast Asia
Kaya Toast with Soft-Boiled Eggs
Cultural note: Hainanese cooks adapted toast and jam into kaya (coconut-pandan custard) toast, served in kopitiams with kopi and runny eggs.
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Kaya Toast with Soft-Boiled Eggs
10 minPrep
40 minCook
2Servings
3/5Difficulty
3/5Impressiveness
Ingredients
- 3 eggs (for kaya)
- 120 g sugar
- 200 ml coconut milk
- 3 pandan leaves
- 4 slices white bread
- 30 g cold salted butter
- 4 eggs, to soft-boil
- dark soy sauce, white pepper
Instructions
- Whisk eggs and sugar; add coconut milk and pandan.
- Stir over simmering water 25–35 minutes until thick; cool.
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- Cover eggs with just-boiled water 6–7 minutes.
- Toast bread; spread kaya, add cold butter; sandwich.
- Crack eggs into a saucer with soy and pepper for dipping.
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