Kaya toast
Crisp toasted bread spread with sweet coconut-egg jam (kaya) and a slab of cold butter, served with soft-boiled eggs and strong coffee or tea.
Kaya toast on a plate: Pinklily08, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Kaya toast is a classic breakfast in Singapore and Malaysia, introduced by Hainanese cooks in coffee shops. Kaya is a custard-like jam made of coconut milk, eggs, sugar, and pandan.
Explore the cuisine of Singapore, Malaysia.
Recipe
Make Kaya toast at home
Ingredients
- 4 slices white bread
- 4 tbsp cold butter
- 1/2 cup kaya (coconut jam)
- 4 soft-boiled eggs
- Dark soy sauce and white pepper
- Coffee or tea
How it's made
- Toast the bread on a grill or toaster until golden and crisp.
- Trim the crusts if desired and split each slice in half horizontally, if using thick bread.
- Spread a generous layer of kaya on one side.
- Add thin slices of cold butter and close the sandwich.
- Soft-boil the eggs for 6 minutes, crack into a shallow dish, and season with soy sauce and pepper.
- Serve sandwiches with the eggs for dipping and a hot drink.
Variations
- Steamed kaya bread
- French toast with kaya
- Peanut butter toast
Cook’s tip: For homemade kaya, cook slowly over a double boiler so it stays smooth.
Also on the menu in
Related dishes
Teh tarikDrinks · Malaysia
Roti canaiBreakfast · Malaysia
Nasi lemakBreakfast · Malaysia
Egg tartDesserts and sweets · Hong Kong
About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Kaya toast on a plate: Pinklily08, CC BY-SA 4.0 (Wikimedia Commons)