A simple snack and popular breakfast dish in Singapore – Kaya Toast’s origins date back to the 1910s, while the use of thin brown bread can be traced back to the 1940s. And with coconut jam becoming more readily available in the UK, the Singaporean eggs on toast dish is now incredibly simple to recreate at home, and is ideal with a good cup of coffee or tea, as it is often enjoyed in Singapore. This recipe is provided by Buko, using the brand’s original flavour coconut jam.
Add the eggs to pan of boiling water for approximately 6 minutes, so that they are soft boiled
Whilst the eggs are cooking, simply toast or, to get a crisper more authentic finish, grill two slices of white toast
Once the toast is golden brown, spread one slice with a good slather of softened butter and Buko Organic Coconut Jam, place the second slice on top to create the ‘tropical sandwich’
When the eggs with runny yolks are ready, peel off the shell, slice in half and season with a dash of soy sauce and a pinch of pepper.
