Kaya Toast, from Susan Feniger
2 slices Malaysian white bread or pain de mie, about 1/4-inch thick
2 tablespoons Coconut Jam (see recipe below)
1 tablespoon cold, very thinly sliced, salted butter
1 soft fried, sunny side up egg, with runny yolk
1 tablespoon dark, rich soy sauce
1 dash freshly ground white pepper
Toast the bread on one side only, by placing pieces of bread together in one toaster slot or on top of each other in a toaster oven. The goal is to have one side be toasted and one side be soft.
Spread 1 tablespoon coconut jam on each piece of bread on the soft side and then layer the butter slices over one side of the bread before folding over into a sandwich.
Cut the sandwich into quarters. Place the kaya toast pieces on a small plate.
Place soft fried egg on another small plate and pour the dark soy sauce over the egg. Finish with a dash white pepper and serve immediately.
Kaya Toast Coconut Kaya Jam
Makes 2 cups
1 cup coconut milk, stirred well
1 cup granulated sugar
8 pandan leaves, washed and tied into a knot
3 egg yolks
1/4 teaspoon kosher salt