Kaya Toast and Half-boiled Eggs

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Enjoy the kaya toast and half-boiled egg with a cup of Nanyang kopi. You can make this ultimate breakfast at home.

 

Ingredients

 

For the toast:

 

• 2 slices of thick toast

 

• 1 tbsp kaya

 

• 60g butter

 

For the half-boiled eggs:

 

• 4 fresh eggs

 

• Light soy sauce and ground white pepper to taste

 

Instructions

 

The toast:

 

1. Cut the bread into thick slices, between half to one inch thick.

 

2. Grill the bread on open charcoal fire or with a grill pan over medium to high heat.

 

3. When the first side of the bread has developed the grill mark, turn it over to continue grilling the other side.

 

4. Remove from heat and apply the kaya generously on one of the toast.

 

5. Sandwich a slab of ice-cold butter in between the toast to enjoy.

 

The eggs:

 

1. Bring a pot of water to a boil.

 

2. Place the raw eggs into a large container or a pot.

 

3. Pour the boiling water into a container.

 

4. Set the timer to four minutes.

 

5. Remove the eggs from the boiling water when the time is up.

 

6. Transfer eggs to the second container filled with room temperature water to reduce the temperature quickly. 

 

7. When eggs are cold enough to handle, crack the eggs to serve immediately.

 

8. Season with light soy sauce and ground white pepper.

 

 

Source: Taste of Asian Food. Reproduced with permission.

 

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