Classic Singapore Kaya Toast with Soft-Boiled Eggs

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A beloved Singapore breakfast tradition featuring crisp toasted bread spread with rich coconut-egg jam and cold butter, served alongside jammy soft-boiled eggs dipped in dark soy and white pepper. The kaya is gently cooked over a double boiler until silky, then sandwiched between warm toast for that signature sweet-savory bite.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 26 gFat
• 16 gSaturated Fat
• 48 gCarbs
• 2 gFiber
• 24 gSugar
• 14 gProtein
• 520 mgSodium
• 310 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 1 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the kaya (coconut jam)

• 4 large eggs
• 180 g caster sugar
• 400 ml thick coconut milk
• 5 fresh pandan leaves, knotted
• 1/4 tsp salt
• 1 tsp pandan extract (optional, for color)

For the toast and serving

• 8 slices soft white sandwich bread (unsliced loaf preferred)
• 4 tbsp cold unsalted butter, cut into thick slabs
• 4 large eggs (for soft boiling)
• 2 tbsp dark soy sauce
• 1/2 tsp ground white pepper
• 1 cup hot coffee or tea, to serve

Directions

1. Make the kaya: whisk eggs and sugar in a heatproof bowl until pale and slightly thickened, then stir in coconut milk, salt, and pandan extract if using.
2. Set the bowl over a pot of barely simmering water (double boiler) and add the knotted pandan leaves. Cook, whisking constantly, for 18 to 22 minutes until the mixture thickens into a smooth, spreadable jam; remove leaves once fragrant.
3. Transfer kaya to a clean jar, let cool, then refrigerate until chilled and set, at least 2 hours or up to 2 weeks.
4. Soft-boil the eggs: bring a small pot of water to a gentle boil, lower the eggs in carefully, and cook exactly 6 minutes for runny yolks. Transfer to an ice bath for 1 minute, then peel and halve.
5. Toast the bread in a hot oven at 200°C for 4 minutes or over an open flame until lightly golden and crisp on the edges but still soft inside.
6. Assemble each sandwich by spreading a generous tablespoon of cold kaya on one warm slice and a thick slab of cold butter on the other; press together and cut diagonally.
7. Serve the kaya toast immediately with the soft-boiled egg halves, a small dish of dark soy sauce mixed with white pepper for dipping, and a hot cup of coffee or tea.

Cook’s Notes

• Constant whisking over low heat is key to a silky kaya; rushing with high heat will scramble the eggs.
• For extra pandan aroma, bruise the leaves before knotting so more flavor releases into the custard.
• Traditional kaya toast is served with cold butter on warm bread so it melts slightly at the table but stays thick and creamy.
• Use day-old or slightly stale sandwich bread for the best toast texture; fresh bread can turn gummy.
• If you cannot find pandan, a drop of vanilla plus a pinch of matcha can mimic the grassy, floral notes.

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