Swill Magazine Issue 5 - Out Now

First meal of the day, I want to irritate my stomach lining with sambal chilli and an inky black coffee. It’s a show of strength.

Rosheen Kaul


Kopitiam breakfast set

Serves 2


Soft-boiled eggs

2 eggs, at room temperature

dark soy sauce

white pepper



200g sugar

½ cup (125ml) coconut cream

1 cup (250ml) coconut milk

2 pandan leaves, knotted
4 large eggs, whisked

cornflour slurry made with 1 tbsp cornflour and 1 tbsp water


To assemble

Thin white bread, crusts cut off and toasted

Cold butter, sliced into thin pieces


To prepare the soft-boiled eggs, boil water in a kettle or in a small pan and place the eggs in a heatproof bowl. Pour the water over the eggs then cover and leave for 7 minutes. Drain the eggs and crack into a shallow dish, then add a splash of dark soy and a tiny sprinkling of white pepper.


To make the kaya, bring the sugar, coconut cream, milk and pandan leaves to a simmer in a non-stick pan.


Place egg in a shallow bowl. Gently pour the coconut-pandan mixture over the eggs, whisking to temper.


Add the egg and coconut-pandan mixture to the pan over a low heat. Cook for 20 minutes or until the mixture starts to thicken. Stir in the cornflour mixture and cook for a further 3–4 minutes.

Allow to cool, then remove the pandan leaf and set aside.


To assemble, spread a generous amount of kaya on each slice of toasted bread followed by a thick slice of butter. Prepare 2–3 of these per person. Serve with soft boiled eggs for dipping.


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