Kaya Toast

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1. 1Step 1: Start by cooking the eggs. Bring a small pot or pan of water to a boil - it should be wide enough and have enough water to hold the eggs and cover them when added. Once boiling, remove from heat. Immediately add the two eggs using a slotted spoon or tongs, lowering them carefully. Cover and set a timer for 7 minutes.
2. 2Step 2: Towards the end of the eggs cooking, prepare the toast. If you like, trim the crusts from the bread, then toast until golden brown.
3. 3Step 3: Spread both slices of bread with a layer of kaya jam, then place thin slices of butter over the top of one slice. Place the other slice, jam side down, on top so you have jam, butter, jam as the filling. Cut the toast in half (alternatively, you can cut the jam-covered slices first, then top a half with butter and then fold over the half. It's the same end result, just saves cutting through the butter).
4. 4Step 4: Once the egg timer goes, carefully remove the eggs from the hot water with a slotted spoon or tongs. Let cool briefly, then crack the shell and break the eggs into a bowl - the white should be white and translucent but soft and the yolk runny. Drizzle a little soy sauce over the top and sprinkle with white pepper.
5. 5Step 5: Serve the toast and eggs with coffee on the side. The toast is great dipped in the eggs.