Kaya Toast & Eggs 🥚

Kaya Toast and Eggs: Serves: 4 Prep time: 10 mins Cook time: 25 mins Ingredients Kaya Jam 1 cup (250ml) coconut cream 4 egg yolks, lightly beaten 2 tbsp (40g) caster sugar 60g palm sugar, chopped 4 pandan leaves ¼ tsp sea salt Kaya Toast 8 eggs, at room temperature Soy sauce, to season White pepper, to season 8 thick slices soft white bread 150g butter, cold, sliced Method For the Kaya jam, heat coconut milk in a heat proof bowl over a saucepan of simmering water with the sugars, pandan leaves and salt. Stir constantly, until mixture almost boils, then remove from heat. Place the egg yolks in a medium bowl. Whisk a ladleful of milk mixture gradually into eggs, then transfer back to the bowl over the saucepan and place back on the heat. Stir constantly for 10-15 minutes, until mixture thickens and has the texture of custard. Remove pandan leaves and pour Kaya into a sterilised jar and it will thicken further on cooling*. For the eggs, bring a large pot of water to the boil. Gently add the eggs then remove from the heat immediately. Leave eggs for 4 minutes**, then plunge into iced water. Toast bread over an open flame or on a grill until lightly charred. Sandwich slices together with a generous spread of Kaya jam and slices of butter. Cut off the crusts, then slice into 3 fingers. Remove eggs from the water and carefully break into individual serving dishes. Season with a dash of soy and white pepper. Serve eggs with Kaya toast and a fresh coffee. *Store refrigerated for up to 1 week. **Eggs will need a minute longer if they are cooked from cold.