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 (coconut egg jam)- Recipe on Vermillion Roots (see notes)
Soy sauce- to taste
Ground white pepper
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.
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.
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.
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.
To enjoy this Malaysian-style breakfast, dunk kaya toast in soft-boiled eggs and eat immediately. Enjoy!