Recipes · Singaporean · Breakfast
Kaya Toast
One serving has 589 kcal and 26 g protein, and at least a fifth of a woman's daily need of selenium (109%), choline (105%), riboflavin (77%), phosphorus (58%), cobalamin (56%) and pantothenic acid (54%). Ready in 30 minutes.
- Preparation: 10 min
- Cooking: 20 min
- Makes: 1 serving (276 g)
- Difficulty: Easy
- Diets: Vegetarian
- Contains: alcohol, dairy, egg, gluten, soy
Ingredients
- 60 g Bread, white
- 10 g Butter, unsalted
- 150 g Eggs, whole, raw
- 30 g Coconut milk, canned
- 20 g Sugar
- 0.5 g Vanilla extract
- 5 g Soy sauce
- 0.2 g White pepper
Method
- Make the kaya: whisk a third of the egg with the coconut milk, sugar and vanilla (traditionally pandan) in a heatproof bowl set over simmering water, and cook, stirring, for 15-20 minutes until thickened into a smooth jam; cool.
- Toast the bread and spread with the butter and a generous layer of the kaya while hot.
- Soft-boil the remaining eggs by lowering into just-boiled water and cooking 5-6 minutes, then crack into a small bowl; for children, older people, or anyone pregnant or with a weak immune system, boil 8-9 minutes instead for a fully set egg.
- Season the soft eggs with the soy sauce and white pepper.
- Serve the kaya toast alongside the seasoned eggs for dipping.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 589 kcal | 28% |
| Carbohydrates | 51.9 g | |
| Water | 163 mL | |
| Fiber | 1.5 g | 5% |
| Protein | 25.6 g | 53% |
| Tryptophan | 0.26 g | |
| Threonine | 0.87 g | |
| Isoleucine | 1.1 g | |
| Leucine | 1.7 g | |
| Lysine | 1.4 g | |
| Methionine | 0.59 g | |
| Cystine | 0.43 g | |
| Phenylalanine | 1.1 g | |
| Tyrosine | 0.78 g | |
| Valine | 1.4 g | |
| Histidine | 0.49 g | |
| Fat | 31 g | |
| Monounsaturated | 8.5 g | |
| Polyunsaturated | 4.4 g | |
| Docosahexaenoic Acid (DHA) | 0.09 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 2.6 g | |
| Saturated | 15.9 g | |
| Trans-Fats | 0.08 g | |
| Cholesterol | 580 mg | |
| Calcium | 221 mg | 22% |
| Copper | 0.26 mg | 29% |
| Iron | 5.7 mg | 32% |
| Magnesium | 52.1 mg | 17% |
| Manganese | 0.71 mg | 39% |
| Phosphorus | 405 mg | 58% |
| Potassium | 369 mg | 8% |
| Selenium | 60.2 µg | 109% |
| Sodium | 779 mg | |
| Zinc | 2.7 mg | 34% |
| Thiamin (vitamin B1) | 0.37 mg | 34% |
| Riboflavin (vitamin B2) | 0.85 mg | 77% |
| Niacin (vitamin B3) | 3.3 mg | 23% |
| Pantothenic acid (vitamin B5) | 2.7 mg | 54% |
| Pyridoxine (vitamin B6) | 0.33 mg | 25% |
| Folate (vitamin B9) | 75.7 µg | 19% |
| Cobalamin (vitamin B12) | 1.4 µg | 56% |
| Choline | 446 mg | 105% |
| Vitamin A | 308 µg | 44% |
| Vitamin C | 0.34 mg | 0% |
| Vitamin D (D2 + D3) | 123 IU | 21% |
| Vitamin E | 1.8 mg | 12% |
| Vitamin K | 1.1 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.5 kg CO2e a serving: higher than most breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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