Kaya Toast咖椰多士
A classic Singaporean and Malaysian breakfast dish consisting of toasted bread slices generously spread with kaya (coconut jam) and a slab of cold butter, often served with soft-boiled eggs and a cup of coffee or tea.
01Ingredients
- 2 slices thick-cut white bread
- 2-3 tablespoons kaya (coconut jam)
- 2 slices (approx. 30g total) cold butter, sliced
- 2 large eggs (for soft-boiled accompaniment)
- 1 teaspoon dark soy sauce (optional, for eggs)
- A pinch of white pepper (optional, for eggs)
- Water, enough to boil eggs
Nutrition (per serving)642kcal
- Protein18.5g
- Carbs52.3g
- Fat38.2g
Fiber 1.8 gSodium 748 mg
02Steps
- Toast the white bread slices until golden brown and crispy.
- While the bread is toasting, bring water to a boil in a small pot. Gently lower the eggs into the boiling water and cook for 6-7 minutes for soft-boiled.
- Once toasted, spread one side of each bread slice generously with kaya.
- Place the cold butter slices on top of the kaya-spread toast. The heat from the toast will slightly melt the butter.
- Once eggs are cooked, remove them from the water. Crack them into a small bowl and season with dark soy sauce and white pepper to taste.
- Serve the Kaya Toast immediately with the soft-boiled eggs and a cup of local coffee or tea.
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