Singaporean toast with coconut egg jam (Kaya toast)

1. Whisk the eggs with the sugar until smooth (do not make them foamy), pour in the coconut milk and strain the mixture.

2. Pour into a heatproof bowl, add the knotted pandan leaves and cook over a pan of simmering water, stirring constantly, for 30-40 minutes until thick and creamy.

3. Remove the pandan leaves and let the kaya cool; it thickens further in the fridge.

4. Toast the bread slices under the grill or in a toaster until crisp, trim the crusts and split each slice horizontally.

5. Sandwich the thin slices with a thick layer of kaya and a slice of cold butter.

6. Serve with soft-boiled eggs and soy sauce, and a coffee or teh tarik.

Tip: The classic breakfast of Singapore and Malaysia in the kopitiams, the traditional coffee shops. For the golden-brown version caramelise part of the sugar before adding it to the eggs.