How To Make The Perfect… Kaya Toast and Soft Boiled Eggs – The London Economic

How To Make The Perfect… Kaya Toast and Soft Boiled Eggs

By Jonathan Hatchman, Food Editor, @TLE_Food

A simple snack, and signature breakfast dish in Singapore – Kaya Toast’s origins date back to the 1910s, while the use of thin brown bread can be traced back to the 1940s, yet the trend has only begun to take off on a much wider scale within the past fifteen years. And with coconut jam becoming very trendy, and thus more readily available in the UK, the Singaporean eggs of toast dish is now incredibly simple to recreate at home, and is ideal with a good cup of coffee or tea, as it is often enjoyed in Singapore.


White bread, 2 Slices

Organic large eggs, 2

Softened butter

Buko’s Original Organic Coconut Jam

Soy sauce, to season

Pepper, to season


Add the eggs to pan of boiling water for approximately 6 minutes, so that they are soft boiled.

Whilst the eggs are cooking, simply toast or, to get a crisper more authentic finish, grill two slices of white toast.

Once the toast is golden brown, spread one slice with a good slather of softened butter and Buko Organic Coconut Jam, place the second slice on top to create the ‘tropical sandwich’.

When the eggs with runny yolks are ready, peel off the shell, slice in half and season with a dash of soy sauce and a pinch of pepper.

Buko’s coconut jams include 3 flavours; Original, Chocolate and Sea Salt, all available from

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