Malaysian Kaya Toast with Soft Eggs
Golden buttery toast spread with sweet coconut-egg jam (kaya) and topped with soft-boiled eggs—the classic Malaysian breakfast. Takes 12 minutes from start to plate.
- Total time
- 12 min
- Servings
- 2
- Calories
- 285
- Protein
- 11g
Ingredients
- 4 whole eggs
- 3 tbsp kaya (coconut-egg jam)
- 4 slices white bread or pain de mie
- 2 tbsp butter
Instructions
- 1
Bring a small pot of water to a boil. Gently lower 4 eggs into the water.
- 2
Set a timer for 6 minutes 30 seconds. The yolks will stay runny; whites will be set.
- 3
While eggs cook, heat a skillet over medium-high. Butter both sides of the bread slices.
- 4
Toast the bread in the skillet 90 seconds per side until golden brown and crispy.
- 5
Transfer toast to a plate. Spread 1.5 tbsp kaya on each slice, leaving edges clean.
- 6
Remove eggs with a slotted spoon and place one on each plate. Season with salt and pepper.
Tools you’ll need
- small pot
- slotted spoon
- skillet (10-inch or larger)
- spatula
- knife
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
