a fun spin on a singaporean classic: french toast made with pandan kaya, a rich coconut-based custard flavoured with asia’s ‘vanilla,’ served with a savoury, yolky poached egg. best enjoyed with coffee.

Serves 2

Ingredients

1/4 cup (non) dairy milk of choice
1 large egg
1 tsp. brown sugar or maple syrup
kosher salt
4 slices gluten-free bread of choice (our favourites are here)
store-bought or homemade pandan kaya
1 tbsp. white or apple cider vinegar
1 tbsp. (non) dairy butter
2 large eggs
tamari, to taste
pepper, to taste

Instructions

In a large mixing bowl, whisk together ingredients from milk to salt.

If your bread is frozen, toast until just defrosted and soft. Slather pandan kaya on each slice of bread and form into 2 sandwiches.

Add 1 tablespoon of vinegar to a small pot of water and bring to a boil.

Meanwhile, preheat a non-stick pan on medium heat and melt butter. Dunk sandwiches into the milky-egg mixture, making sure both sides are coated evenly. Transfer sandwiches to the pan and fry until golden brown on both sides.

Bring the pot of boiling water down to a simmer. Gently stir the water with a spoon to create a vortex. Crack eggs in 1-by-1 into the pot and poach for 3 minutes.

Plate french toast with butter and more pandan kaya. Serve beside eggs with a drizzle of tamari and cracked pepper.