Table for TwoKaya Toast with Soft-Boiled Eggs
Singapore's classic kopitiam breakfast: crisp toast with coconut-pandan jam and cold butter, dipped into soft eggs.
⏱ 40 min📶 Easy👫 Serves 2🥬 Vegetarian☪ Muslim-friendly
Ingredients (for 2)
- Eggs, 2 (for the kaya)
- Coconut milk, 100 ml
- Sugar, 70 g
- Pandan leaves, 2 (or ¼ tsp pandan extract)
- White sandwich bread, 4 slices
- Cold salted butter, thinly sliced
- Eggs, 4 (for soft-boiling)
- Dark & light soy sauce and white pepper, to serve
Steps
- Whisk the eggs, sugar and coconut milk in a heatproof bowl, add the pandan and set over a pan of barely simmering water.
- Stir constantly for 25–30 minutes until thick like custard, then strain and cool.
- Lower 4 eggs into boiling water, turn off the heat, cover and leave for 6–7 minutes.
- Toast the bread, spread with kaya and sandwich with slices of cold butter.
- Crack the eggs into small bowls, season with soy sauce and white pepper, and dip the toast.
Cook it together: Take turns stirring the kaya (it's a patient job), while the other times the eggs and toasts the bread.
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