Guest Post: Kaya Toast With Soft-Boiled Eggs by Vermillion Roots

Good morning! We have a guest blogger on The Worktop today. Christine from Vermillion Roots shares a bit about mornings on her worktop, and her recipe for Kaya Toast with Soft-Boiled Eggs. 

Kaya Toast with Egg | by Vermillion Roots
Photo: Vermillion Roots

I host guest posts to introduce you to other food bloggers that I enjoy following. I invite them to answer a few short questions and to share one of their delicious breakfast dishes.

Christine writes Vermillion Roots, an exciting Southeast Asian food adventure blog filled with healthy, plant-based recipes using local seasonal ingredients. Since I’ve been a bit tied up with our new baby Milo, Christine has kindly offered to share a quintessential Malaysian breakfast recipe with you today, Kaya Toast with Soft-Boiled Egg. What makes this recipe super special is that it’s often served with a mug of chocolate Milo :) (don’t worry, not the baby-variety). You may remember Christine from a few weeks ago, when I did a guest post on her blog about Why I Write About Food. If you haven’t popped over to her blog yet, check it out and be ready to get hungry!

Good Morning, Christine!

What’s the name of your blog?

Vermilion Roots!Vermillion Roots Christine

Can you please tell us a bit about your blog? 

Vermilion Roots documents my food adventures as a Southeast Asian eating and cooking in California. I share plant-based recipes using local, seasonal ingredients, often with an Asian twist. 

What city do you live in? 

I moved out of Kuala Lumpur, Malaysia slightly more than a year ago and now call San Jose, CA home. 

What are three food blogs that you love to read?

I enjoy reading personal stories of food, like those found on Orangette, Casa Yellow and Eating from the Ground Up

Where can we find you on social media?

Facebook: https://www.facebook.com/vermilionroots

Twitter: https://twitter.com/vermilionroots

Instagram: https://www.instagram.com/vermilionroots/

Pinterest: https://www.pinterest.com/vermilionroots/

Kaya Toast with Egg | by Vermillion Roots
Photo: Vermillion Roots

What are mornings on your worktop like?

Do you eat breakfast every morning?

Absolutely! It’s my favorite meal of the day. A wholesome, nutritious breakfast sets the tone for the rest of the day. 

Do you eat breakfast before or after you brush your teeth? 

After. I’ve been practicing a morning cleanse routine for years in which I drink 2 big mugs of water before I brush my teeth and at least an hour before breakfast. 

How do you take your coffee? 

I don’t drink coffee! I occasionally enjoy a cup of caffeine-free herbal coffee with unsweetened almond milk and a teaspoon of coconut sugar. 

Eggs: how do you like them prepared?  

I like eggs in all forms, but my favorite way of eating it is sunny side up with runny yolk. 

Oatmeal: what do you put on it? 

It varies depending on the season and ingredients I stock at home. The most convenient toppings I put on my oatmeal are banana slices, dried goji berries, dried mulberries, raisins, chia seeds and a dash of ground cardamom, which makes it really special. 

Kaya Toast with Egg | by Vermillion RootsPhoto: Vermillion Roots

Toast: what goes on?  

Instead of butter, as I am mostly dairy-free, I prefer to spread hummus or vegan cauliflower “cheese” on my toast. 

Donut or muffin? 

Muffin most definitely. I usually make a big batch of gluten-free muffins and freeze them for easy breakfast on busy mornings. 

What is your favorite thing to eat for breakfast?  

I love smoothie in a bowl with toppings. I enjoy surprising myself every morning with different combinations of fruits and vegetables in my smoothies, and pairing them with various toppings. When I can’t decide, I settle for a simple banana, mango and spinach smoothie with homemade goji berry granola. 

It’s so great to get to know you! Now, can you please share a recipe with us? 

Kaya toast with soft-boiled eggs seasoned with soy sauce and ground white pepper is the quintessential Malaysian breakfast, usually enjoyed with a cup of coffee, milk tea or a chocolate drink known as Milo. Kaya is a popular jam in Malaysian made with coconut milk, eggs, palm sugar and pandan leaves. If you’re looking for something different to try, enjoy this protein-rich breakfast! 

Kaya Toast with Egg | by Vermillion Roots
Photo: Vermillion Roots

Kaya Toast with Soft-Boiled Egg
 
Prep time
Cook time
Total time
 
Kaya toast with soft-boiled eggs seasoned with soy sauce and ground white pepper is the quintessential Malaysian breakfast, usually enjoyed with a cup of coffee, milk tea or a chocolate drink known as Milo.
Serves: 1
Ingredients
  • 2 large eggs
  • 2 slices of sandwich bread
  • Kaya (coconut egg jam) Recipe on Vermillion Roots
  • Cold butter (optional)
  • Soy sauce, to taste
  • Ground white pepper
Instructions
  1. Bring water to a boil in a pot. Make sure there's enough water to completely cover the eggs. Then turn the heat down and let the water come to a slow simmer.
  2. Gently lower the eggs into the water one at a time with a spoon. Let them cook for 5 to 7 minutes, depending on how runny you like your eggs.
  3. In the meantime, toast the bread. Spread a generous layer of kaya on one slice of the bread and place a thin slice of cold butter on the other. Omit the butter if you're avoiding dairy. Place the two pieces of bread together like a sandwich and cut into half.
  4. Remove the eggs from the pot with a spoon and place them under cold running tap water for about 1 minute. Then crack the eggs into a bowl. Add soy sauce to taste and sprinkle with ground white pepper. Serve warm.
  5. To enjoy this Malaysian-style breakfast, dunk kaya toast in soft-boiled eggs and eat immediately. Enjoy!

 

Comments

  1. Wow, that jam sounds very cool! I love eggs in the morning, this looks like a great new recipe to try.

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