Kaya Toast with Soft Boiled Eggs

Name: Kaya Toast with Soft Boiled Eggs
Cuisine: singapore
Ingredients: 4 slices Whole grain bread; 4 tbsp Kaya spread; 2 tbsp Butter; 4 large Eggs; 1/4 tsp Salt; 1/8 tsp Pepper; 1/2, sliced Cucumber; 1/2, sliced Tomato; 1, sliced Lemon

A recipe from singapore.

🇸🇬 singaporeNut FreeComfortingKid Friendly

Nutrition (per serving)

420Calories

18 gProtein

55 gCarbs

14 gFat

12 gSugar

950 mgSalt

Ingredients

4 slices Whole grain bread
4 tbsp Kaya spread
2 tbsp Butter
4 large Eggs
1/4 tsp Salt
1/8 tsp Pepper
1/2, sliced Cucumber
1/2, sliced Tomato
1, sliced Lemon

Method

Preheat a non-stick skillet over medium heat, adding the butter until it melts and begins to foam, about 20 seconds.
Place the bread slices in the skillet, toasting each side for 2-3 minutes until golden brown and crisp, turning them with a spatula.
Remove the toasted bread from the skillet and spread a generous layer of kaya on one side of each slice, ensuring even coverage.
Lay the toasted bread slices, kaya side down, on a clean plate to keep them warm while you prepare the eggs.
Fill a saucepan with water and bring it to a rolling boil over high heat, then reduce the heat to maintain a gentle simmer.
Carefully lower the eggs into the simmering water, timing 6 minutes for a slightly runny yolk, 7 minutes for medium, and 8 minutes for fully set yolks.
After the desired cooking time, remove the eggs with a slotted spoon and plunge them into a bowl of ice water for 1 minute to halt cooking.
Peel the eggs gently, then slice them in half, arranging them on top of the kaya toast slices.
Garnish the toast with thin cucumber and tomato slices, a drizzle of lemon zest, and a pinch of salt and pepper for flavor.
Serve the Kaya Toast with Soft Boiled Eggs immediately, letting the child enjoy the sweet, creamy spread with the savory egg and fresh vegetables.