Kaya Toast with Soft-Boiled Eggs

Name: Kaya Toast with Soft-Boiled Eggs
Cuisine: Indian

Global • veg

330

kcal

11g

Protein

43g

Carbs

11g

Fat

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How to Make Kaya Toast with Soft-Boiled Eggs (Traditional & Healthy Version)

Prep: 15 min

Cook: 20 min

2 servings

easy

Kaya Toast with Soft-Boiled Eggs is a beloved Malaysian breakfast classic that showcases the multicultural flavors of Malaysia. Originating from kopitiams (local coffee shops) found in bustling cities and laid-back towns throughout Malaysia, this dish brings together crisp toast slathered with fragrant kaya (coconut jam made with santan, eggs, sugar, and pandan leaves) and perfectly soft-boiled eggs seasoned with light soy sauce and white pepper. The sweet, creamy kaya, infused with aromatic pandan, contrasts beautifully with the savory eggs, making each bite a delightful experience. This breakfast is deeply ingrained in Malaysian culture, often enjoyed with a cup of robust local coffee or teh tarik (pulled tea). It's not just a meal, but a ritual that brings families and friends together to start their day. The use of local ingredients like santan and pandan reflects the unique culinary heritage of Malaysia, blending influences from Malay, Chinese, and Indian communities. Kaya Toast with Soft-Boiled Eggs is a wholesome, comforting choice that delivers both flavor and nostalgia, making it ideal for those seeking an authentic Malaysian start to the day.

Diabetic-Friendly Weight Loss Kid-Friendly Vegan Adaptable

Allergens: gluten

Ingredients(for 2 slices kaya toast with 2 soft-boiled eggs)

4 slices Whole grain bread (roti wholemeal)
4 tablespoons Kaya (coconut jam) (homemade or store-bought)
4 Eggs (large, free-range)
1/2 cup Santan (coconut milk) (for kaya, fresh preferred)
2 Pandan leaves (daun pandan, knotted)
2 tablespoons Low-sugar sweetener (stevia or palm sugar)
2 teaspoons Soy sauce (light, for eggs)
1/4 teaspoon White pepper (for seasoning eggs)
2 teaspoons Plant-based margarine (optional, for spreading) - optional
a pinch Sea salt (optional, for eggs) - optional

Instructions

1
Prepare the kaya. In a saucepan, combine santan, sweetener, and whisked eggs. Add knotted pandan leaves and cook over low heat, stirring constantly until the mixture thickens into a smooth jam.
15 minutes
Keep the heat low to prevent curdling; remove pandan once aroma is infused.
2
Toast bread slices until golden brown and crisp. Use a toaster or grill pan for extra flavor.
5 minutes
For extra crunch, toast the bread slightly longer but avoid burning.
3
Spread a thin layer of plant-based margarine (if using) on hot toast, followed by a generous spread of kaya.
2 minutes
Use warm toast to help the kaya melt slightly for a creamy texture.
4
Soft-boil the eggs. Bring water to a boil, reduce heat, gently add eggs, and simmer for 6 minutes. Cool slightly before cracking into bowls.
6 minutes
Use room temperature eggs for more even cooking.

Why This Dish is Healthy

Kaya Toast with Soft-Boiled Eggs is a healthy breakfast option because it combines balanced macronutrients—protein, complex carbohydrates, and healthy fats—in one meal. Using whole grain bread and low-sugar sweetener helps manage calorie intake and blood sugar levels. The inclusion of fresh, local ingredients like santan and pandan ensures a nutrient-dense meal that supports metabolic health and energy levels throughout the day.

This Kaya Toast with Soft-Boiled Eggs recipe is high in protein from eggs and contains healthy fats from santan (coconut milk). Whole grain bread provides dietary fiber, aiding digestion and supporting heart health. The use of low-sugar sweetener reduces overall sugar content, making it suitable for calorie-conscious eaters. Kaya made with pandan leaves adds antioxidants, while moderate soy sauce contributes umami flavor with minimal sodium. The dish is naturally rich in vitamins A, D, B-complex, and minerals like calcium, iron, and magnesium.

Pro Tips

💡Tip 1: Use fresh pandan leaves for maximum aroma in homemade kaya.
💡Tip 2: Soft-boiled eggs are best made with room-temperature eggs for even cooking.
💡Tip 3: Toast bread just before serving to maintain crispness.

Storage & Serving

Store leftover kaya in an airtight container in the refrigerator for up to one week. Toast and eggs are best prepared fresh; do not store cooked eggs for more than one day.

Best served: Breakfast or Lunch