Paleo Kaya Toast with Coconut Jam

Ingredients

• 1 cup Coconut Milk
• 1/4 cup Honey
• 2 large Eggs
• 2 leaves Pandan Leaves
• 1/4 tsp Sea Salt
• 2 slices Almond Flour Bread
• 1 tbsp Coconut Oil

Instructions

1. 1In a medium saucepan, combine the 1 cup of coconut milk, 1/4 cup of honey, the 2 pandan leaves, and 1/4 teaspoon of sea salt. Whisk everything together until well combined.
2. 2Place the saucepan over medium heat (approximately 300-325°F or 150-163°C). Cook, stirring constantly with a whisk or wooden spoon, for 10 to 15 minutes. Continue stirring until the mixture thickens to a jam-like consistency and coats the back of a spoon. Remove the 2 pandan leaves from the thickened jam and discard them.
3. 3While the kaya jam is cooking, place the 2 slices of almond flour bread in a toaster. Toast until they are golden brown and crisp.
4. 4To prepare the soft-boiled eggs, bring a small pot of water to a rolling boil. Carefully lower the 2 large eggs into the boiling water and cook for 6 to 7 minutes for a runny yolk and set white. Immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process. Once cooled enough to handle, gently crack and peel the 2 large eggs. Place the peeled eggs in a small bowl, add a pinch of sea salt, and whisk gently until the yolks and whites are just combined.
5. 5Place the 2 slices of toasted almond flour bread onto a plate. Spread the 1 tablespoon of coconut oil evenly over the toasted bread, then spread the prepared kaya jam generously over the coconut oil. Serve the kaya toast immediately with the whisked soft-boiled eggs on the side.

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