I am a sweet+savory junkie. If I could breakfast in any country, in would be Singapore. The ubiquitous kaya toast is a heavenly combination of crisp white toast, eggy coconut custard, and toothsome pats of butter. My urge to dip said toast in the runny dark-soy laced eggs served alongside it was thwarted by the small dishes. Here, I mash kaya toast up with their trusty sidekick to make my eggy kaya dreams come true, by way of airy waffles.
Kaya can be found in Southeast Asian grocers or made at home. Several recipes are on this site, and Susan Feniger has published one with her kaya toast recipe. —Corby
Heat the waffle iron. This recipe assumes an iron that presses 4 standard rectangular waffles at a time. If you are using a different capacity, you may need to adjust the amount of kaya filling in step 5.
Whisk the dry ingredients in a mixing bowl and form a well in the center. Pour the beaten egg yolk, melted fats, sugar, and milk into this well. Stir to combine. Mixture will be lumpy. Leave to rest.
Whip the egg whites until stiff peaks form. Gently fold the egg whites into the batter.
While the egg whites whip, use a cheese slicer or paring knife to slice the cold butter into five roughly 1/8" thick planks along the long side of the butter stick.
Ladle a scant amount of batter into the wells of the waffle iron. Using two spoons, scoop an approximately 1.5 tbsp glob of kaya out of the jar and scrape it off into the center of the waffle. Repeat until all waffles are filled. Drizzle a small amount of batter over the kaya globs and close the iron. Cook until crisp on the outside.
Fry the eggs and leave the yolks runny.
Assemble. When the waffles are cooked, plate a waffle and top with a butter slice, followed by another waffle. Top with a fried egg and lightly drizzle with kecap manis. Enjoy!