Kaya toast with soft eggs

Name: Kaya toast with soft eggs
Total time: 30 min
Cuisine: Malaysian
Ingredients: 4 eggs, for the kaya; 150g caster sugar; 200ml coconut milk; 3 pandan leaves, knotted; 8 slices white bread, toasted; 4 eggs, for boiling; 2 tbsp dairy free spread; 1 tbsp soy sauce; 0.5 tsp ground white pepper

Crisp toast spread with sweet pandan and coconut jam, served with runny eggs and soy sauce.

Time30 min
LevelEasy
Costabout £0.82 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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4eggsfor the kaya
150 gcaster sugar
200 mlcoconut milk
3pandan leavesknotted
8slices white breadtoasted
4eggsfor boiling
2 tbspdairy free spread
1 tbspsoy sauce
½ tspground white pepper

Method

1
For the kaya, whisk the 4 eggs and sugar in a heatproof bowl. Stir in the coconut milk and add the pandan leaves.
2
Set the bowl over a pan of barely simmering water. Stir for 20 minutes until thick like custard. Discard the pandan and cool.
20 min
3
Boil the other 4 eggs for 5 minutes for a soft yolk, then cool slightly and crack into small bowls.
5 min
4
Season the eggs with soy sauce and pepper.
5
Toast the bread, spread with dairy free spread and a thick layer of kaya, and serve with the eggs for dipping.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.