Kaya Toast with Soft‑Boiled Egg and Chili Sambal
A recipe from singapore.
🇸🇬 singaporeNut FreeSpicyKid Friendly
Nutrition (per serving)
460Calories
18 gProtein
58 gCarbs
18 gFat
8 gSugar
1150 mgSalt
Ingredients
- 4 slices Whole‑grain bread slices
- 2 tbsp Kaya spread
- 2 eggs Soft‑boiled eggs
- 1 tbsp Sambal chili paste
- 2 tsp Butter
- 4 slices Cucumber slices
Method
- Heat a non‑stick skillet over medium heat until it reaches 180°C, then add butter and let it melt until foamy, about 30 seconds.
- Place the bread slices in the skillet and toast each side for 2–3 minutes until golden‑brown and slightly crispy, turning once.
- Spread kaya on one side of each toast, then layer with cucumber slices and a soft‑boiled egg, halved.
- Drizzle chili sambal over the eggs, adjusting the amount for desired heat, then cover the skillet with a lid for 1 minute to warm the fillings.
- Remove the toast from the skillet, let it rest for 30 seconds, then cut each slice into halves.
- Serve the toast immediately with a side of sliced tomato and a cup of hot Milo for a comforting finish.
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