Gluten-Free Kaya Toast with Soft-Boiled Eggs

Ingredients

• 4 slices Gluten-Free Bread
• 2 tbsp Kaya Jam
• 2 large Eggs
• 1 tsp Soy Sauce (Gluten-Free)
• Pinch White Pepper

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

Instructions

1. 1Place the 4 slices of Gluten-Free Bread into a toaster and toast them until they are golden brown.
2. 2Spread 2 tablespoons of Kaya Jam evenly over the surface of each slice of the toasted Gluten-Free Bread.
3. 3Fill a small saucepan with water and bring it to a rolling boil over high heat. Once boiling, carefully lower the 2 large Eggs into the water. Cook for exactly 6 minutes.
4. 4While the eggs are cooking, prepare a bowl filled with cold water and ice. As soon as the 6 minutes are up, immediately transfer the 2 large Eggs from the boiling water into the cold water. Let them sit for 1 minute to stop the cooking process.
5. 5Gently crack the cooled 2 large Eggs into a small bowl. Add 1 teaspoon of Gluten-Free Soy Sauce and a pinch of White Pepper to the bowl with the eggs.
6. 6Serve the prepared kaya toast alongside the bowl of seasoned soft-boiled eggs, ready for dipping.

Substitutions

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