Dairy-Free Kaya Toast with Soft-Boiled Eggs
A simple and comforting breakfast or lunch of kaya jam spread on toasted bread, served with soft-boiled eggs, made dairy-free by using a dairy-free spread.
Ingredients
- 4 slices White bread
- 4 tablespoons Kaya jam (dairy-free)
- 2 large Eggs
- 1 tablespoon Soy sauce
- 1 pinch White pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the 4 slices of White bread into a toaster and toast them until they are golden brown.
- 2Spread 4 tablespoons of dairy-free Kaya jam evenly onto the toasted White bread slices.
- 3Carefully place the 2 large Eggs into a small saucepan and cover them with cold water. Bring the water to a rolling boil over medium-high heat (100°C / 100°C). Once boiling, reduce the heat to maintain a gentle simmer and cook for exactly 6 minutes. Immediately drain the hot water and run cold water over the eggs for 1 minute to stop the cooking process. Gently peel the 2 large Eggs.
- 4Place the peeled 2 large Eggs into two small serving bowls.
- 5Drizzle 1 tablespoon of Soy sauce over the 2 large Eggs and sprinkle with 1 pinch of White pepper.
- 6Serve the prepared Kaya toast alongside the seasoned 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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