Malaysian Kaya Toast With Soft Boiled Eggs 1769529364960 B74m

Ingredients

• 4 slices White sandwich bread (thick cut)
• 4 tablespoons Kaya (Coconut Jam)
• 30 grams Salted butter (cold and sliced)
• 4 pieces Large eggs
• 1 teaspoon Dark soy sauce
• 0.25 teaspoon Ground white pepper
• 1 liter Boiling water
• 1 piece Pandan leaf (optional for aroma)(optional)

Instructions

1. 1

   Place the 4 eggs into a deep pot or heat-proof container that has a lid.

2. 2

   Pour boiling water into the pot until the eggs are completely submerged, then cover with the lid immediately.

3. 3

   Let the eggs sit in the hot water for exactly 6 to 7 minutes depending on your preferred runniness.

4. 4

   While the eggs are cooking, toast the bread slices until they are golden brown and very crisp on both sides.

5. 5

   Spread a generous layer of Kaya jam on two slices of the hot toast.

6. 6

   Place thin slices of cold salted butter over the Kaya and top with the remaining toast slices to create sandwiches.

7. 7

   Remove the eggs from the water, crack them into small saucers, and season with dark soy sauce and white pepper.

8. 8

   Slice the toast into rectangular strips and serve immediately while the butter is still cold and the eggs are warm.