Kaya Toast

Instructions

1. Prepare the Kaya Jam (if making from scratch)
   In a heatproof bowl, whisk eggs, coconut milk, sugar and salt until well combined. Add knotted pandan leaves. Place the bowl over a pot of simmering water (double-boiler method) and stir continuously for about 20-25 minutes until the mixture thickens to a spreadable consistency. Remove pandan leaves and let cool completely.
2. Toast the Bread
   Lightly butter the outside of the bread slices. Toast in a pan or toaster until golden brown and crisp on the outside but still soft inside.
3. Assemble the Toast
   While the toast is still warm, spread a thick layer of kaya jam on one slice. Place a thin slice of cold butter on another slice, then sandwich them together. Cut diagonally into triangles or rectangles as preferred.
4. Prepare Soft-Boiled Eggs
   Bring water to a boil in a small pot. Add eggs and cook for exactly 6 minutes. Remove and place in cold water for 1 minute. Carefully peel the eggs and place them in small serving bowls. Drizzle with dark soy sauce and sprinkle with white pepper.
5. Serve
   Arrange the kaya toast on a plate alongside the bowl of soft-boiled eggs. Traditionally enjoyed with a cup of strong coffee or tea.