Breakfast
Kaya toast
Singapore's iconic breakfast: two slices of charcoal-grilled bread, buttered and spread with kaya, a creamy coconut and egg jam flavoured with pandan. It is eaten with soft-boiled eggs and a local coffee-tea, in the coffee shops.
Ingredients
Ingredients
Spices & seasoning
Optional extras
On the side
Instructions
- Bring a small pan of water to a simmer, without boiling.
- Lower the whole eggs in for exactly 6 minutes for soft-boiled eggs, then rinse under cold water and carefully shell them.
- Toast the bread slices in a dry pan or in a toaster until golden and crisp at the edges.
- Butter each slice generously while still hot so the butter melts.
- Spread a thick layer of kaya on half the slices, then close them into sandwiches.
- Cut the toasts diagonally or into squares, and serve with the eggs cracked into a small bowl, seasoned with sweet soy sauce and white pepper, to dip and eat with a teaspoon.
Variations and tips
Indulgent version. Add a thin layer of peanut butter over the kaya for a salty-sweet contrast.
With what you can find here. If kaya is unavailable, prepare a custard flavoured with vanilla and grated coconut as a rough substitute.
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Singapore
Singapore
Singapore
Singapore
Singapore
Singapore
Singapore
Singapore
Original Ecomely recipe.