serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 4 eggs, at room temperature
- light soy sauce, to taste
- ground white pepper
- 8 slices soft white bread/ Hainanese bread, crusts removed
- (Caramel coconut jam), for spreading
- 4 thin slices salted butter
- black coffee, to serve
Instructions
- Bring a saucepan of water to the boil, then remove from the heat. Using a spoon, lower the eggs into the water, then cover with a lid and let the residual heat gently cook the eggs for 7 minutes. Remove the eggs from the water, then gently crack each egg into a small bowl, scooping out any remaining egg white clinging to the shell. Add a few drops of soy sauce and a dash of ground white pepper.
- Grill the bread in a hot frying pan or under a hot oven grill until well toasted on both sides. Spread a nice layer of kaya over each slice, and arrange the cold butter on half the toast slices. Top with the remaining slices, kaya side down, and cut in half.
- Serve the warm toast with the half-boiled eggs and black coffee. Dip the toast into the egg for the best experience!
Penang Local by Aim Aris and Ahmad Salim, published by Smith Street Books (RRP $39.99). Photography by Georgia Gold.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
