Kaya Toast

Ingredients

• 4 pcs White Bread
• 4 tbsp Kaya
• 40 g Butter
• 2 pcs Eggs
• 2 tsp Dark Soy Sauce
• 0.25 tsp White Pepper
• 1 l Water

Method

1. Bring {water} to a gentle boil in a small saucepan over medium heat. Lower in {eggs} and cook until the whites are softly set and the yolks stay jammy, then lift out and hold warm for serving.
2. Toast {white_bread} in a toaster or in a dry skillet over medium heat until deeply golden and crisp at the edges so it stays crunchy under the spread.
3. Spread {kaya} generously over the hot {white_bread}, then sandwich with thick slices of cold {butter} so the filling turns glossy while the toast stays crisp.
4. Crack the warm {eggs} into small bowls and season with {dark_soy_sauce} and {white_pepper}. Stir lightly so the yolks marble through the whites.
5. Cut the filled {white_bread} into halves and serve at once with the seasoned {eggs} for the classic sweet salty Singapore coffee shop finish.