About this Dish
Singapore's beloved breakfast — toast spread with kaya (coconut jam made from coconut milk, eggs and sugar flavoured with pandan) and a thick slab of cold butter, served with soft-boiled eggs seasoned with soy sauce and white pepper. Eaten at kopitiams (coffee shops) across Singapore every morning.
IngredientsServes 2
🥚Eggs, 6 large (4 for kaya, 2 for soft-boiling)
🥥Coconut milk, 200ml full-fat
🍃Pandan leaves, 4-5 fresh leaves tied into a knot
🍚White sugar, 150g
🧈Salted butter, 60g cold, sliced into thick slabs
🍞White sandwich bread, 4 thick slices
🫙Dark soy sauce, 1 tbsp
🌶️White pepper, 1 tsp finely ground
Method
1
To make the kaya, whisk together 4 eggs and sugar in a heatproof bowl until the sugar dissolves, then stir in the coconut milk. Place the bowl over a pot of simmering water (double boiler) and add the pandan leaves, stirring constantly.2
Keep stirring the kaya mixture over medium-low heat for 35-45 minutes until it thickens into a spreadable, custard-like jam with a deep golden-green colour. It will look lumpy at first but keep stirring — it will come together. Remove pandan leaves, let it cool, then store in a jar in the fridge.3
For soft-boiled eggs, bring a pot of water to a full boil, gently lower in 2 eggs, then turn off the heat completely and cover the pot. Leave the eggs to sit undisturbed for exactly 10-12 minutes for that classic wobbly, just-set white with a runny yolk.4
While the eggs rest, toast your bread slices until golden and crisp — a sandwich press or grill pan works perfectly to get those charred lines. The bread should be properly crunchy on the outside but still slightly soft inside.5
Generously spread kaya on one slice of toast, then lay 2-3 thick slabs of cold butter on top — the contrast of warm toast and cold butter is essential. Sandwich the slices together and cut diagonally.6
Crack the soft-boiled eggs into a shallow saucer or bowl, drizzle over the dark soy sauce, and finish with a generous pinch of white pepper. Use a spoon to break the yolk and swirl everything together lightly.7
Serve the kaya toast alongside the seasoned eggs immediately — dip the toast into the egg mixture as you eat, which is the authentic kopitiam way to enjoy this breakfast.User Reviews
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