Kaya Toast with Cold Butter and Soft-Boiled Eggs

What you need

• 4 slices white sandwich bread, thin sliced
• 80 g (1/3 cup) coconut kaya, store-bought coconut egg jam, at room temperature
• 40 g (3 tbsp) cold butter, salted, from the fridge
• 2 large eggs, for soft-boiling
• 1 tsp light soy sauce
• 1 pinch white pepper

Method

Restated from the original video

1. 1

   Bring a small pot of water to a boil, lower the eggs in gently and boil for 6 min.

2. 2

   Move the eggs to a bowl of cold water for 1 min, then crack them into two small bowls.

3. 3

   Season each bowl with a few drops of soy sauce and a pinch of white pepper.

4. 4

   Trim the crusts off the bread. Toast the slices until crisp and golden, 2-3 min.

5. 5

   Spread kaya thickly on two of the toasts.

6. 6

   Cut the cold butter into thin slices and lay half on each kaya layer. Top with the remaining toast.

7. 7

   Cut each sandwich into strips or triangles. The butter softens against the hot toast.

8. 8

   The eggs stay runny, so use pasteurized eggs if serving anyone young, elderly, pregnant or immunocompromised.

9. 9

   Serve right away with the eggs on the side, dipping the toast into the yolk.

Imported from whattocooktoday.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.