food
Kaya Toast With Soft-Boiled Eggs
This Singaporean treat is made with a healthy schmear of coconut jam and salted butter with a soft-boiled egg on the side.
Ingredients
- For the kaya jam:
- 5 large egg yolks
- 3/4 cup white sugar
- 1/4 cup palm sugar
- 1 cup full-fat coconut milk
- 5 pandan leaves
- For the eggs:
- Large eggs, room temperature
- Dark soy sauce
- White pepper
- For assembly:
- Toasted white bread
- Salted butter, room temperature
Steps
- For the kaya jam: In a medium sauce pot, combine sugar, palm sugar, coconut milk and pandan leaves. Heat until the mixture comes to a simmer and the sugar dissolves. Turn off the heat to allow the pandan leaves to steep in the mixture.
- Whisk egg yolks until combined but not frothy. Quickly whisk a ladleful of the warm coconut mixture into the eggs. Pour egg mixture back into remaining coconut mixture, again whisking quickly to ensure no curdling occurs.
- Turn the heat on low to medium and stir frequently for 10 to 20 minutes, until the mixture thickens and coats the back of a spoon.
- Transfer to a mason jar, and allow to cool completely before storing it in the fridge.
- For the eggs: Bring a pot of water to a boil. Place eggs in the water, turn off the heat, and cover the pot. Allow to sit for 6 to 7 minutes.
- Remove eggs from water and gently crack with a spoon to release into a bowl. Season with dark soy sauce and white pepper to taste.
- To assemble: Smear bread with kaya jam, and top with a generous slice of butter and another slice of bread to create a sandwich. Slice down the middle, and eat alongside soft-boiled eggs. Enjoy!