Singaporean Kaya Toast with Savory Half Boiled Eggs
By Tiffy Cooks
Let’s make Singapore’s favorite breakfast: Kaya Toast with Savory Half Boiled Eggs. Think crispy toasted bread layered with sweet coconut-pandan kaya jam and a thick slab of cold butter, dipped into a soft, runny eggs with soy sauce and pepper. It’s a savory-sweet breakfast combination that’s comforting, nostalgic, and so easy to recreate at home. This is the same classic set you’ll find in kopitiams that’s takes only 10 minutes to make right in your own kitchen!
Equipment
Ingredients
- 4 large eggs
- 4 slices bread
- 3 tablespoons kaya jam
- 4 tablespoons cold butter thinly sliced
- 4 tablespoons soy sauce or to taste
- ½-1 tsp ground white pepper or to taste
Instructions
- Bring a pot of water to a gentle boil. Add the eggs and cook for 6–7 minutes for soft-boiled with runny yolks.
- Transfer the eggs immediately into an ice bath (or a bowl of cold water) to stop the cooking. Let them cool for a few minutes.
- Meanwhile, toast the slices of bread until golden brown.
- Spread about 1 tablespoon of kaya jam evenly on each slice of bread.
- Take cold butter straight from the fridge and slice it into thin slabs, about 2–3 mm thick (a little less than ⅛ inch). Lay the butter directly on top of the kaya jam on two slices of bread, then close each sandwich with the remaining bread. Cut each sandwich in half.
- Crack 2 soft-boiled eggs into each small bowl. Add a dash of soy sauce and a sprinkle of white pepper. Stir gently and enjoy the eggs alongside the kaya toast.
Nutrition
Calories: 442kcalCarbohydrates: 25gProtein: 16gFat: 31gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 388mgSodium: 2326mgPotassium: 230mgFiber: 1gSugar: 16gVitamin A: 1175IUVitamin C: 3mgCalcium: 72mgIron: 3mg
