Kaya Toast & Soft-Boiled Eggs
The one and only traditional Singaporean breakfast – Kaya Toast with Soft-Boiled Eggs. The traditional bread is an old school rectangular white loaf, toasted on a bread grill, lathered with coconut or egg kaya, then slapped with a thick slice of SCS butter that slowly melts within two slices of warm bread.
This is the classic kaya toast. Variations include using thinly-sliced brown bread, round buns or ‘Jiam Tao Loh Tee’ (like a French baguette).
For the eggs, they’re usually placed in a large hot water metal pot and covered with a plate. Then you time it and take out the eggs when they’re ready (about 7 – 10 minutes depending on how well you like your eggs).
Trying not to scream like a little girl, crack open the eggs with your bare hands onto one of the two plates given and throw the shells onto the remaining plate. Season with pepper and dark/light soya sauce. Dip the kaya toast into the eggy mixture for extra deliciousness!
This is the classic kaya toast. Variations include using thinly-sliced brown bread, round buns or ‘Jiam Tao Loh Tee’ (like a French baguette).
For the eggs, they’re usually placed in a large hot water metal pot and covered with a plate. Then you time it and take out the eggs when they’re ready (about 7 – 10 minutes depending on how well you like your eggs).
Trying not to scream like a little girl, crack open the eggs with your bare hands onto one of the two plates given and throw the shells onto the remaining plate. Season with pepper and dark/light soya sauce. Dip the kaya toast into the eggy mixture for extra deliciousness!
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