It is the perfect snack that goes very well with a cup of local kopi (coffee) or teh (tea)—charcoal-grilled or toasted slices of bread enveloping slivers of cold butter and a generous spread of kaya (a traditional jam made from coconut and eggs).
Some eat this toasted sandwich for breakfast, others prefer it for tea. More often than not, it is accompanied by two soft-boiled eggs with runny yolks and translucent whites with a dash of dark soya and white pepper.
The savoury eggs are a good complement to the sweet kaya toast which has an appetising crispy crunch, a melt-in-your mouth layer of olive-green kaya and a generous dollop of butter.
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