Recipe: Kaya Toast & Soft-Boiled Eggs
For years one of my favourite late-night snacks has been a soft-cooked egg which I break into a bowl, drizzle with soy sauce and pepper, stir up, and slurp down with toast smeared with Kaya Jam.
Now toast and coffee might not seem that exciting as a national dish, but in Singapore, it is treasured. The traditional bread is an old school rectangular white loaf, toasted on a bread grill, smeared with butter and kaya, jam made from eggs, sugar, coconut milk and pandan leaves. Served with soft boiled eggs and a steaming cup of coffee or tea.
Kopi, the signature coffee drink comes with sugar, sweetened condensed milk and evaporated milk. This famous breakfast food in Singapore is the perfect start to a new day or for a snack in the middle of the day. This recipe combines two simple elements: perfectly cooked soft eggs and toast spread with coconut-based kaya jam. The soy sauce and pepper are added at your own discretion.
- 1 ½ litre of water
- 8 eggs
- 1 Jar of Kaya Jam
- 8 slices toasted bread
- Dark soy sauce, light soy sauce, and white pepper for serving
- Bring water to a rapid boil in a large saucepan with a tight-fitting lid. Remove from heat and immediately and add eggs by gently lowering with a slotted spoon. Cover and cook for 5 minutes. If the egg is cooked perfectly with no transparent whites, when ready, remove eggs from water with a slotted spoon.
- Spread butter on 8 slices of toast and spread thickly, jam onto four of the slices. Create four sandwiches with the eight slices. Cut into triangles or fingers. Serve toast and kaya jam with eggs, along with dark and light soy sauces and white pepper for seasoning.
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