A crispy warm kaya toast with a slab of chilled butter that melts in your mouth, accompanied by a cup of steaming hot coffee. It’s no wonder this recipe is a favourite amongst Malaysians and Singaporeans; a staple for breakfast, tea and snacks between meals.
2 eggs (at room temperature)
4 slices toasted bread
kaya (see Kaya recipe)
dark and light soy sauce and white pepper for serving
half-boiled eggs maker (commonly found in Malaysia & Singapore) alternatively, use a saucepan with tight fitting lid
Note: If using a saucepan, bring water to boil and remove from heat and immediately. Gently lower eggs into saucepan with a slotted spoon. Cover and cook for 5 mins. Remove one egg from saucepan and carefully crack into a small bowl. If egg is cooked with no transparent whites, remove eggs from water with a slotted spoon.
Premade kaya can be found in Asian grocers and in selected supermarkets. However, if you’d prefer making your own kaya from scratch, click here for the recipe. Link to kaya recipe.
Find your nearest Asian Store