Kaya Toast with Cloud-Soft Eggs

Ingredients

• 4 slices white bread or brioche
• 4 tbsp kaya (store-bought, or simmer ½ cup coconut milk with 3 tbsp sugar, 1 egg yolk, and 1 pandan leaf until thick)
• 4 thin slabs cold salted butter
• 4 eggs, room temperature
• 1 tsp soy sauce
• 1 pinch white pepper

Method

1. If making quick kaya, whisk the coconut milk, sugar, and yolk in a saucepan over low, stirring constantly, 10–12 minutes until it coats a spoon; cool. Patience over heat — scrambled kaya is just sad custard.
2. For the eggs, pour boiling water into a lidded pot, add the eggs off the heat, cover, and stand 6 minutes exactly. Crack into shallow bowls — the whites should tremble.
3. Toast the bread until crisp and golden.
4. Spread kaya thick on the toast and tuck the cold butter slabs between the slices so they half-melt into stripes.
5. Season the eggs with soy sauce and white pepper and dunk the toast like the kopitiam regulars do.