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Gluten-Free Kaya Toast with Coconut Jam and Soft-Boiled Eggs

A Singaporean breakfast staple made gluten-free. Toasted gluten-free bread is slathered with homemade coconut jam and served with perfectly soft-boiled eggs seasoned with soy sauce and white pepper.

25m2 servings
Contains dairyContains eggContains wheatContains soy
350 cal|8g protein|45g carbs|15g fat|2g fiber

Ingredients

  • 4 slices Gluten-Free Bread
  • 1 cup Coconut Milk
  • 1/2 cup Coconut Sugar
  • 2 large Eggs
  • 2 Pandan Leaves
  • 1/4 teaspoon Salt
  • 2 tablespoons Gluten-free Butter
  • 1 teaspoon Soy Sauce
  • 1/4 teaspoon White Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

  1. 1In a saucepan, combine coconut milk, coconut sugar, pandan leaves, and salt. Cook over medium heat, stirring constantly, until the mixture thickens into a jam-like consistency (about 15-20 minutes). Remove pandan leaves.
  2. 2Toast the gluten-free bread until golden brown.
  3. 3Spread the coconut jam generously on the toasted bread. Slice the bread in half.
  4. 4Boil water in a small pot. Gently lower the eggs into the boiling water and cook for 6 minutes for soft-boiled eggs.
  5. 5Serve the kaya toast with the soft-boiled eggs. Season the eggs with soy sauce and white pepper.

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Dairy-Free BreakfastsEgg-Free BreakfastsPeanut-Free BreakfastsShellfish-Free Breakfasts

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