Half Boiled Eggs Recipe | Kaya Toast | Singapore Coffee Shop Breakfast (Kopitiam)

Homemade Kaya Jam

• 1 can Coconut Cream (400 ml)
• ½ cup Granulated Sugar
• ¼ cup Water
• 10 no Pandan Leaf (Screw pine leaves)
• ½ tsp Salt
• 3 tbsp Wheat Flour

Half Boiled Eggs

• 2 large Eggs
• 1 tsp Soy Sauce
• ¼ tsp White Pepper Powder

Kaya Toast

• 4 slices Bread
• 4 tsp Kaya Jam
• 4 tbsp Cold Butter (sliced thinly slab)

Homemade Kaya Jam

1. 1

   Take pandan leaves in a blender, add 1/4 cup water and grind to a puree. Strain this through sieve and extract as much juice as possible.

2. 2

   Take 1/2 can of the coconut cream in a pan. Add in wheat flour and mix really well till lump free. Now heat this and cook for couple of minutes till raw smell leaves.

3. 3

   Add in sugar, pandan juice, salt and remaining coconut cream into the cooked wheat flour and mix really well till lump free. Now continue cooking until it thickens. Spoon this into a jar and store in fridge.

Half Boiled Eggs Recipe

1. 4

   Bring water to a full boil. Take eggs in a heat safe bowl. Pour the boiling water over the eggs and cover them with a lid. Set a timer for 8 to 9 mins. Once 9 mins is up, remove the eggs and keep them in a bowl.

2. 5

   At the time of serving, crack open the eggs and add it in a serving bowl. drizzle with soy sauce and white pepper. Serve with kaya toast.

Kaya Toast

1. 6

   Toast bread slices to your liking. Spread thin layer of kaya jam on each side of the toast. Place thinly sliced cold butter slab on one side of the toast. Sandwich with other slice. Trim off the crust. Cut into half.

2. 7

   Serve kaya toast with half boiled eggs and black coffee.