breakfast · vegetarian
Kaya toast
Singapore's breakfast: crisp toast with coconut-pandan kaya jam and cold butter, with soft-boiled eggs and kopi.
- Time
- 60min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg, wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
Nothing beyond a knife, a board and the usual pots and pans.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Whisk eggs and sugar, add coconut milk and pandan, and cook in a double boiler, stirring constantly, until thick like custard, 30–40 minutes; cool.
-
2
Toast bread until crisp and trim crusts if you like.
-
3
Spread with kaya and add slabs of cold butter; sandwich.
-
4
Crack soft-boiled eggs into a bowl with dark soy and white pepper.
-
5
Dip the toast into the eggs.
