Kaya Toast Set

Ingredients

• Quick kaya: 1 cup coconut milk + 3 egg yolks + ⅓ cup sugar + 1 tsp vanilla (pandan if you have it)
• 6 slices thin bread
• Cold butter, in slabs
• 4 eggs, for soft-cooking
• Dark soy + white pepper

Method

1. Make the kaya: whisk the coconut milk, yolks, and sugar in a pot over LOW heat, stirring constantly 12–15 minutes until it thickens to spoon-coating custard. Patience — curdled kaya is scrambled jam.
2. Cool it (it thickens more) — congratulations, you've made Southeast Asia's greatest spread.
3. Toast the bread crisp and dark-edged. Sandwich kaya AND a cold butter slab between slices — hot toast, melting jam, cold butter: the three-temperature trick is the whole experience.
4. Soft-cook the eggs kopitiam style: boiling water off the heat, eggs in, covered, 90 seconds to 2 minutes.
5. Crack the eggs into a bowl, season with dark soy and white pepper, and dip the kaya toast IN the eggs. Yes, really. Singapore has been right about this for a century.