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
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Open the appInstructions
Step 1
Bring a small pot of water to a boil. Gently lower 4 eggs into the water.
Step 2
Set a timer for 6 minutes 30 seconds. The yolks will stay runny; whites will be set.
Step 3
While eggs cook, heat a skillet over medium-high. Butter both sides of the bread slices.
Step 4
Toast the bread in the skillet 90 seconds per side until golden brown and crispy.
Step 5
Transfer toast to a plate. Spread 1.5 tbsp kaya on each slice, leaving edges clean.
Step 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
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