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Let’s kick things off again with a new video. Today I’m preparing some kaya toast, perfect for an easy-to-assemble breakfast or snack. I’m using bottled kaya or coconut jam in this video. Let’s get started!
Fluffy/soft white bread
Unsalted butter (slices)
Kaya or coconut jam
Traditionally you use Hainan bread, but any soft white bread will do.
Start off by trimming the crust from the bread slices. They can be used for making croutons for your salads, or made stale and blitzed for bread crumbs.
Next, melt some butter and apply to one side of each bread slice. I know we’re already stuffing in butter slices later, but to me the toasted buttered side of the bread introduces a different kind of flavor to the sandwich.
Toast the slices on the lowest flame possible (buttered side first). It’ll take longer, but it gets crispier this way with as little burntness as possible. Toast the outside 50% quicker to preserve the light exterior.
Liberally smear kaya jam, then add butter slices. Thickness is up to you.
SOFT BOILED EGGS
Boil water. Kill the flame and then place eggs in the pot with the lid on (move to a cool burner). Depends on the size of the eggs, but 5-6min will do. If you’re not ready to crack the eggs yet, place in ice/cold water for the time being.
Add dark soy sauce (different from your regular sashimi soy sauce) and white ground pepper to your liking.
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Kaya Toast for breakfast (or snack) Recipe