Toast and eggs may sound boring, but not when you’re in Southeast Asia. This regional favorite became mine too when I was travelling a lot for work and one of the few airport restaurants I frequent specialized in this. This is the basic recipe and you can add more but the basic one’s already a great breakfast.

Ingredients (serves 2)

For the eggs:

4 large eggs
2 tbsps soy sauce (more if desired)
1/4 tsp white pepper

For the toast:

4 slices sandwich bread
2 tbsps kaya or coconut jam
20 g salted butter, sliced into 4 thin rectangles


  1. In a heat proof bowl, place the 4 eggs in and pour boiling water over them. Make sure the water is enough to submerge the eggs. Cover and let rest for 5 minutes.
  2. In the meantime, toast the bread until slightly brown and crisp.
  3. Spread a thin layer of jam over each slice of bread.
  4. Place two butter slices over 2 bread slices. Then cover each with the other 2 bread slices.
  5. Slice the toast sandwiches in half cross wise.
  6. Break the eggs into 2 bowls and season with soy sauce and pepper.
  7. Serve immediately.