Kaya Toast with Soft-Cooked Kopitiam Eggs

Photo: Deoma12 · CC BY-SA 4.0 · source

The Singapore coffee-shop breakfast: crisp toast sandwiching homemade caramel-coconut kaya and a cold slab of butter, with silky soft eggs seasoned with soy and white pepper for dipping.

Ingredients

• 8 slices sandwich bread
• 4 tbsp cold butter, thinly sliced
• 10 eggs (2 for kaya, 8 for soft-cooking)
• ¾ cup coconut milk
• 1 tbsp soy sauce

From your pantry: ⅓ cup brown sugar, ¼ tsp ground white pepper, salt.

Instructions

1. For the kaya, whisk 2 eggs, the coconut milk, brown sugar and a pinch of salt in a heatproof bowl. Set it over a pot of barely simmering water and stir constantly with a spatula until it thickens like pudding, 15 to 20 minutes. Strain if lumpy and let cool; it firms as it sits.
2. For the eggs, bring a pot of water to a boil, turn off the heat and gently lower in 8 cold eggs. Cover and leave 7 minutes, then move them to a bowl of cool water for 1 minute.
3. Toast the bread until crisp and golden. Spread 4 slices thickly with kaya, top with thin slices of cold butter and close with the other toast. Cut into fingers.
4. Crack 2 eggs into each small bowl (the whites should be just barely set), season with soy sauce and white pepper and stir. Dip the toast into the eggs.

Tip: Pandan leaves steeped in the coconut milk give the classic green kaya. Thin, fluffy white bread is traditional; toast it hard so it stays crisp under the butter. Leftover kaya keeps a week in the fridge.

Nutrition per serving

Good for

Adapted from Rasa Malaysia.

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