~501 cal · 19g protein · 33g carbs · 33g fat (estimated, per serving)
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Toast with kaya jam and butter beside soft eggs
🇸🇬 Singapore
Kaya toast is the quintessential Singaporean breakfast: crisp toast spread thick with kaya — a fragrant jam of coconut, egg, and pandan — and a slab of cold butter, served with soft-boiled eggs (splashed with soy and white pepper) and strong local coffee. A ritual perfected in the city's old kopitiams.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 2 —
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4 slices bread, toasted
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4 tbsp kaya (coconut-egg-pandan jam)
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2 tbsp butter
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4 soft-boiled eggs, to serve
Instructions
1
Toast the bread until crisp.
2
Spread one side with kaya and the other with a slab of cold butter, then sandwich.
3
Soft-boil the eggs so the yolks stay runny.
4
Crack the eggs into a bowl with a splash of soy and white pepper.
5
Serve the kaya toast with the eggs for dipping and strong coffee.
Singapore kopitiam tradition.
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🌏 While it simmers — know your destination
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Singapore. Hawker centres where chicken rice is a national referendum.
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Singapore. A city-state that treats hawker food as heritage.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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