Charcoal-grilled toast spread with coconut jam and cold butter, served alongside soft-boiled eggs seasoned with dark soy sauce and white pepper. The classic breakfast of Singapore's old coffee shops, or kopitiam.
Toast the bread
Toast the bread slices until golden and crisp on both sides.
4 minMake the soft-boiled eggs
Lower the eggs into just-boiled water off the heat, cover, and let them sit for five minutes so the whites are just set and the yolks stay runny.
Spread the kaya
Spread kaya generously on one side of half the toast slices, lay the cold butter slices on top, and sandwich with the remaining toast.
Season the eggs
Crack the soft-boiled eggs into small bowls and season with dark soy sauce, white pepper and a pinch of salt.
Serve
Cut the kaya toast into fingers and serve alongside the seasoned soft-boiled eggs for dipping.
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