Kaya Toast (Singaporean Coconut Jam Butter Toast)

Trim the crusts from 4 slices of white bread in a thin, even line.

Slice 30 g unsalted butter into thin pieces and keep it chilled until the toast is ready, so it softens slowly instead of disappearing into the bread.

Heat a dry pan over medium low heat, then toast the bread for about 1 minute per side.

Turn it when the edges look dry and lightly browned, keeping the heat moderate so the center stays soft and the outside crisps.

Spread the 4 tbsp kaya coconut jam evenly over 2 toasted slices, reaching close to the corners.

Arrange the cold butter slices on the other 2 pieces without overlapping, so every bite has both jam and butter.

Close each sandwich while the bread is still hot, placing the jam side against the butter side.

Let it sit for about 20 seconds, just until the center of the butter softens, then cut in half to show the layers.

For soft yolks, use 2 pasteurized shell eggs.

Lower into boiling water and start checking at 6 minutes 30 seconds; size and starting temperature affect the result. With unpasteurized eggs, cook until both whites and yolks are firm.

Cool the eggs in cold water for 30 seconds, then crack the shells and empty them into small bowls.

Season with 1 tsp soy sauce and 0.25 tsp black pepper, and serve at once with the kaya toast.