Singaporean Kaya Toast with Soft Boiled Eggs
A classic Singaporean breakfast featuring sweet, aromatic coconut jam on crisp toast, served with perfectly soft-boiled eggs seasoned with soy sauce and white pepper. This beloved dish is a comforting, quick-to-make start to the day.
Ingredients
Ingredients
- 4 slices white bread Thick-cut, for toasting
- 2 tbsp kaya jam Store-bought or homemade coconut jam
- 2 large eggs Room temperature
- 1 tbsp soy sauce Light soy sauce for seasoning
- 1 tsp white pepper Freshly ground
- 2 tbsp butter Unsalted, for spreading
- 1 quart water For boiling eggs
- 1 pinch salt For egg water
Notes
Storage: Kaya jam can be stored in the refrigerator for up to 2 weeks. Soft-boiled eggs are best eaten fresh but can be peeled and stored in water for a day. Make-ahead: Toast bread and prepare eggs in advance; assemble just before serving. Variations: Add a sprinkle of sesame seeds or use whole-grain bread for a healthier twist. Serve with a cup of hot coffee or tea for an authentic experience.