Kopitiam breakfast set
2 eggs, at room temperature
dark soy sauce
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
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.