Kaya Toast(ã«ã€ããŒã¹ã)
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- 6 é£ãã³ïŒæããããã®ïŒ(äŸïŒãã«ã¯ãã¬ãããè³ã¯å¿ èŠã«å¿ããŠåãèœãšããŠãè¯ã)
- 400 ml ã«ã€ãžã£ã (åžè²©åãŸãã¯èªå®¶è£œ)
- 200 g æå¡©ãã¿ãŒ(å·ãããã®ã1åãããçŽ10g)
- 6 åçåµ(ã奜ã¿ã§ã逿²¹ãšçœè¡æ€ã§å³ä»ã)
- 8 slices Bread(For toast. White bread or sourdough are common.)
- to taste Butter(Unsalted butter, softened)
- 4 Eggs(For serving, soft-boiled)
ðšâð³ äœãæ¹
- 1
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â±ïž 5 minutes - 2
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â±ïž 5 minutes - 3
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â±ïž 40-45 minutes - 4
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â±ïž 15 minutes - 5
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â±ïž 10 minutes - 6
Assemble and serve: Spread a generous layer of butter on each slice of toasted bread. Spoon a good amount of the cooled kaya jam over the butter. Serve immediately, optionally with soft-boiled eggs on the side for dipping.
â±ïž 5 minutes
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