Dairy-Free Kaya Toast
Classic Malaysian breakfast of toast with kaya (coconut jam) and soft-boiled eggs. This version uses dairy-free kaya made with coconut milk.
Ingredients
- 4 slices Bread
- 4 tbsp Dairy-Free Kaya
- 2 large Eggs
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the 4 slices Bread into a toaster and toast until they are golden brown on both sides.
- 2While the bread is toasting, place the 2 large Eggs into a small saucepan and cover them with cold water.
- 3Bring the water to a rolling boil over high heat, then immediately reduce the heat to medium-low and simmer for 6 to 7 minutes for soft-boiled eggs. The whites should be set and the yolks still runny.
- 4Once the eggs have finished boiling, carefully drain the hot water and run cold water over the 2 large Eggs for 1 minute to stop the cooking process. Set aside.
- 5Take the 4 slices of golden brown toast and spread the 4 tbsp Dairy-Free Kaya generously over one side of each slice.
- 6Carefully crack the soft-boiled 2 large Eggs into small bowls or directly onto the plate. Serve the kaya toast immediately with the soft-boiled eggs.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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