Food

Singapore’s Breakfast: Kaya-Butter Toast Set with Kopi

Singapore’s Breakfast: Kaya-Butter Toast Set with Kopi
Eggs, Toast and Tea.

Now that I’ve moved out of the dormitory, I began to miss the breakfast toast set I used to have around 7.30am in school almost every other morning. On good days, I had nice creamy half-boiled eggs that are cooked to the right consistency, not too thick and not too watery. On bad days, I had overcooked eggs that were almost became hard-boiled or undercooked eggs that were too raw for consumption.

Every canteen at NTU would offer affordable toast set that cost between $1.50 to $1.80 so that’s really alot cheaper than the ones sold at Ya Kun Kaya Toast. Some canteen served really thick and strong Kopi that I just have to keep coming back for more. The crispy kaya-butter toast, eggs seasoned with dark soy sauce and pepper and the thick roasted coffee have become so enticing to me that I felt motivated everyday to wake up at 6am in the morning to exercise and have a good hearty breakfast.

Dip and dunk! Coat your toast with a layer of gold. Careful not to soak it for too long because you still want it to be crisp on the inside and moist on the outside.

How to prepare this Singaporean style breakfast? It’s really fuss-free. All you need is to spread some Kaya ( coconut jam ) on one side of the toast and some butter/margarine on another toast. As for the eggs, boil in hot water for about 2 to 3 minutes ( this requires trial and error) then crack the half-boiled eggs into a serving bowl and sprinkle some pepper and add a dash of dark soya sauce. Finish it off with a cup of coffee prepared in a way you prefer and there you go, Singaporean Breakfast. Though it might be a little hard on you heart ( due to the butter, coconut jam an egg yolks), I would not recommend anyone to consume this everyday.

Didn’t you realise that most western breakfast and brunch menus have eggs and toast too? Pretty similar to our local breakfast toast set. Maybe it has something to do with our British roots.

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