Makes 600ML Kaya
Bread & Eggs Recipe Serves 2
4 eggs, cold
dark soy sauce and ground white pepper, to taste
4 slices soft white bread
2 tbsp salted butter
For the kaya
12 eggs
380g sugar
250ml coconut milk, preferably
freshly squeezed
Kaya Toast With Soft-Boiled Eggs
1. To make kaya, place eggs and sugar in a large heatproof bowl over a pot of simmering water. Whisk vigorously until the sugar dissolves.
2. Add coconut milk and continue whisking until the mixture thickens, about 25 mins.
3. Increase heat to medium-low and cook the mixture for about 2 hrs, stirring frequently with a wooden spoon to prevent any burns at the bottom of the bowl. Cook until the mixture is the consistency of thick jam and starts to darken slightly.
4. Remove from the heat and set aside to cool to room temperature. Transfer to sterilised jam jars or airtight containers. The kaya will keep for up to 3 days at room temperature, or up to 2 weeks in the fridge.
5. To make soft-boiled eggs, use a pot of water that is big enough to fit the eggs in one layer at the bottom of the pot.
6. Fill the pot with water (enough water to amply cover the eggs; but don’t put the eggs in yet). Bring the water to a rolling boil. Remove from heat and add the eggs to the water. Cover with a lid for 7 mins.
7. Remove eggs and break into a saucer. Drizzle over dark soy sauce and pepper to your taste.
8. To make toast, place the slices of bread in a toaster and follow toaster instructions. Slather one side of two slices of bread with butter, and slather one side of the remaining slices with kaya. Sandwich a slice of buttered toast and toast with kaya, and serve with the eggs.