Malaysian Kaya toast (coconut jam) with soft boiled egg recipe
Kaya toast is one of the most delicious and unique snacks I’ve tried in all of South East Asia. The sweet and salty flavours combine perfectly to create such an addictive and flavoursome dish.
I first tried Kaya jam toast with soft boiled eggs in Kuala Lumpur in one of the small indoor local food halls. It cost less than a dollar and it was so good I ordered another one.
Kaya is simply a coconut jam and is the hero of the dish. In fact, the whole thing is so easy to make, if you can get Kaya jam near you then it’s definitely worth trying out this authentic Kaya toast recipe.
- Bread – 2 slices per person
- Kaya jam
- Eggs – 1 per person
- Soy sauce
- Bring a pot of water to boiling point and turn down to simmer, then gently place 1 egg per person
- Whilst the eggs are boiling, lightly toast 2 pieces of bread per person
- Spread the kaya jam generously on to the pieces of toast and place them together like a sandwich before slicing vertically down the middle
- After 5 minutes the eggs should be done. Take them out of the pan and crack them into a bowl.
- To the eggs, add a splash of soy sauce, some salt and pepper, and stir.
- Dip the Kaya toast into the eggs and enjoy!
Kaya toast is also eaten in other parts of Asia either as a breakfast dish or as a simple snack.
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