Kaya Toast with Soft Eggs & Lime
Crispy buttered toast spread with sweet coconut kaya, paired with jammy soft-boiled eggs and cooling cucumber slices. A Malaysian breakfast classic ready in under 10 minutes.
- Total time
- 10 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
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Open the appInstructions
Step 1
Bring a small pot of salted water to a boil. Gently lower eggs and cook for 6–7 minutes until whites are set but yolks still jiggle.
Step 2
While eggs cook, spread kaya on one side of each bread slice. Heat butter in a large skillet over medium heat until it foams.
Step 3
Toast kaya-spread bread in the butter for 2–3 minutes per side until golden and crispy, pressing gently.
Step 4
Slice cucumber into thin rounds. Cut calamansi or lime into wedges for squeezing.
Step 5
Remove eggs from water and crack into a small bowl. Plate toast, eggs, cucumbers, and lime wedges together.
Step 6
Serve immediately while toast is still warm and eggs are soft.
Tools you’ll need
- small pot
- large skillet
- cutting board
- knife
- slotted spoon
- small bowl
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