Recipe
🍳 BREAKFAST
Kaya Toast
Toasted bread spread with coconut-egg kaya jam and butter, with soft-cooked eggs and kopi.
Singaporean · easy · serves 2
prep 10 min · cook 10 min
~1687 cal · 37g protein · 173g carbs · 101g fat · 6g fiber · 141g sugars · 73g sat fat (estimated, per serving)
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Kaya toast is Singapore's iconic breakfast, thin slices of toasted bread spread with 'kaya,' a rich jam of , eggs, sugar, and pandan, plus a slab of cold butter. Served with soft-boiled eggs and strong coffee ('kopi'), it is a beloved morning ritual.
The kaya jam is the heart, fragrant, custardy, and sweet with the perfume of pandan, and the contrast of warm toast, sweet jam, and cold butter is the point. Dipping the toast into soy-seasoned soft eggs completes the classic set.
Served at traditional kopitiam coffee shops across Singapore and Malaysia, kaya toast is nostalgic food and a cultural institution.
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Make it yours
✓ Naturally vegetarian and pork-free. No swaps needed.
Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
🐖 Pork-Free
Dietary labels are a cooking guide, not allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish; we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, read the label on every product you use, and note that a kitchen can cross-contaminate in ways a recipe cannot control.
Ingredients
US
Metric
Serves 2
4 slices bread, toasted
4 eggs, for the kaya
1 can (14 oz) , for the kaya
1 1/4 cups sugar, for the kaya
4 pandan leaves
Hard to find? half a teaspoon of pandan paste, or a teaspoon of extract - frozen leaves are widely available and much better than any extract; kewra water comes from the same plant but from the flowers, so it is far more floral and not really interchangeable
1 tsp and a pinch dark soy sauce and white pepper, for the eggs
2 tbsp butter
4 soft-boiled eggs, to serve
Instructions
1
Make the kaya: whisk the eggs, strain them into a heatproof bowl, whisk in most of the sugar, set it over simmering water and stir constantly until it thickens to the consistency of thick pancake batter, 12 to 18 minutes.
✎ Chef’s note
Low and slow over a double boiler is the whole technique. Kaya is a custard, not a jam, and over direct heat it becomes sweet scrambled egg in seconds.
2
Stir in the coconut cream with the pandan leaves and keep stirring until it thickens again, another 10 minutes or so.
3
Caramelise the last of the sugar in a dry pan to a dark amber, whisk it into the kaya quickly so it cannot scramble the eggs, then strain the kaya into a jar and chill.
✎ Chef’s note
That spoonful of caramel is where the butterscotch note and the brown colour come from. Caramelise more of the sugar for a darker, smokier kaya.
4
Toast the bread until crisp, crusts off if you want it the kopitiam way.
5
Spread kaya on both slices, lay two thin slabs of cold salted butter on one, and close the sandwich.
✎ Chef’s note
Cold butter in slabs, not spread soft, and salted. It should still be firm when you bite in, and the salt is what stops the kaya tasting cloying.
6
Soft-boil the eggs so the yolks stay runny.
7
Crack the soft-boiled eggs into a bowl with a splash of dark soy sauce and a good grind of white pepper.
8
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
📍
Singapore. Chicken rice is claimed on both sides of the causeway. It descends from Hainan's Wenchang chicken, brought over by Hainanese migrants and reworked with Cantonese technique, so Singapore and Malaysia each have a case and neither has a clinching one. The rice cooked in the poaching stock is the part nobody argues about.
🗺️
Singapore. Singapore is a hawker-center paradise where Malay, Chinese, Indian, and Peranakan cuisines collide, Hainanese chicken rice, chili crab, laksa, and kaya toast. Food is the national obsession, and the hawker stall its temple.
🌍
Asia. A grain line runs across the continent. Rice dominates the wet south and east, wheat the drier north and west, and the tools follow it: the wok and the steamer where rice is milled, the tandoor and the griddle where wheat is ground. Tea travels the other way, drunk green, black, salted, buttered or with milk depending how far it got from China.
The story behind this dish is up top, worth a read while the pot works.
More from Singapore
Hainanese Chicken RiceSilken poached chicken over rice cooked in its broth, with chili-ginger sauce, Singapore’s national obsession.
Bak Kut TehPork ribs simmered in a peppery, garlicky broth, Singapore's restorative bowl eaten with rice and dough fritters.
Pulut HitamA warm porridge of black glutinous rice sweetened with palm sugar and finished with salty coconut cream, a Nyonya classic.
Browse all Singapore recipes →
Good to know
You’ll need: Whisk.
Storing it: Best the day it is made. Wrap well and refresh in a warm oven, or freeze and reheat straight from frozen.
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Frequently asked questions
What is Kaya Toast?
Toasted bread spread with coconut-egg kaya jam and butter, with soft-cooked eggs and kopi.
Where does Kaya Toast come from?
Kaya Toast is a Singaporean dish from Singapore, Singapore.
Can Kaya Toast be made vegan, gluten-free, or dairy-free?
This Kaya Toast recipe includes substitution suggestions for vegetarian, vegan, gluten-free, dairy-free, nut-free, egg-free, and pork-free versions, including several at once such as gluten-free and dairy-free together. Treat them as a starting guide rather than a guarantee, and see the allergen note below.
Is Kaya Toast safe for people with food allergies?
Our dietary labels and substitutions are a cooking guide, not medical or allergen-safety advice. We track dairy, egg, gluten, tree nuts and peanuts (we count coconut as a tree nut, following FDA labeling), fish, and shellfish, but we do not screen for sesame, soy, mustard, celery, or sulphites. If you have a food allergy, always read the label on every product you use, and remember a home or commercial kitchen can cross-contaminate ingredients in ways a recipe cannot control.
How long does Kaya Toast take to make?
About 20 minutes total (10 minutes prep, 10 minutes cooking), serving 2.
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