🍞 Kaya toast
Kaya toast is a classic breakfast of thin, crisp toast spread with kaya, a sweet coconut-and-egg jam, and slabs of cold butter. It comes with two soft-boiled eggs cracked into a saucer and seasoned with a dash of soy sauce and white pepper, into which the toast is dipped. Sweet, salty and buttery, it is usually enjoyed with local coffee or tea.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 slices white bread
- 2 tbsp kaya (coconut jam)
- 15 g cold butter, thinly sliced
- 2 eggs
- 1 tsp soy sauce
- A pinch of white pepper
Method
- Lower the eggs into boiling water, turn off the heat, cover and leave for 6–7 minutes.
- Toast the bread until crisp and golden; trim the crusts if you like.
- Spread one slice with kaya, add the butter slices and top with the second slice; cut in half.
- Crack the eggs into a small bowl, season with soy sauce and white pepper, and dip the toast.
How to make it lighter
- Use a thin layer of kaya and butter — 10 g of butter is about 75 kcal.
- Make one sandwich instead of two and keep both eggs for protein.
- Choose a wholemeal bread for more fibre.
History
Kaya toast is associated with Hainanese immigrants who worked as cooks on British ships and in colonial households and later opened coffee shops (kopitiams) in Singapore and Malaya. The set of toast, soft-boiled eggs and coffee became a standard kopitiam breakfast during the 20th century. It remains a daily breakfast across Singapore and Malaysia.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →