Kaya Toast

🔥 Prep

• Measure 20 g butter and let it soften at room temperature.
• Crack 2 eggs into a small bowl and whisk lightly with 1 tsp soy sauce.
• Measure 4 tbsp kaya jam into a small dish.
• Take 4 slices of bread and set aside.

🔥 Cook

• 1. Heat a non‑stick skillet over medium heat and add the 20 g softened butter; let it melt and foam for 30 seconds.
• 2. Place the 4 slices of bread in the skillet and toast for 2 minutes per side, or until golden brown, then remove and set on a plate.
• 3. Reduce heat to medium‑low, pour the whisked egg‑soy mixture into the same skillet, and cook the eggs undisturbed for 2 minutes until the whites set but the yolk remains runny, then flip and cook another 30 seconds for over‑easy if desired.
• 4. While the eggs finish, spread 1 tbsp of kaya jam evenly on each toasted slice of bread.
• 5. Transfer the toasted, jam‑covered bread to serving plates and top each with a cooked egg.

🔥 Serve

• Serve the kaya toast hot, accompanied by a cup of traditional Singaporean kopi or tea.
• Optional side: thinly sliced cucumber or tomato wedges for freshness.
• Add a drizzle of extra kaya jam or a pat of butter on the eggs if desired.