Kaya Toast & Eggs 🥚

By Andy Cooks · 30 min

Ingredients

Instructions

1. Heat the coconut cream in a heatproof bowl over simmering water with the sugars, pandan leaves and salt, stirring constantly until almost boiling. Take off the heat.
2. Put the egg yolks in a bowl. Whisk in a ladle of the warm mixture slowly, then pour everything back into the bowl over the pan and return to the heat.
3. Stir constantly for 10-15 minutes, until thick with the texture of custard.
4. Remove the pandan leaves and pour the kaya into a sterilised jar; it thickens further as it cools. Store refrigerated for up to 1 week.
5. Bring a large pot of water to the boil. Add the eggs gently, then take the pot off the heat. Leave for 4 minutes (add about a minute if the eggs went in straight from the fridge), then plunge into iced water.
6. Toast the bread over an open flame or grill until lightly charred. Spread a generous layer of kaya on each of 4 slices, add butter slices, and top with the remaining slices.
7. Trim off the crusts and cut each sandwich into 3 fingers.
8. Take the eggs out of the water and carefully crack each into a serving dish. Season with a dash of soy sauce and white pepper.
9. Serve the eggs with the kaya toast.

Summarized from Andy Cooks's video. Watch it for the details.

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