A classic Malaysian kopitiam breakfast isn’t complete without the pairing of kaya toast and half-boiled eggs. The Hainanese-style toast is typically made with soft white bread or fluffy buns, generously spread with sweet pandan-infused kaya and plant-based margarine, then toasted to a golden crisp. The addition of crushed roasted peanuts adds a delightful crunch, giving a modern twist to this nostalgic favorite. Served alongside are two half-boiled eggs—lightly cooked to achieve a creamy consistency—seasoned with soy sauce and white pepper. This vegetarian-friendly combo is comforting, protein-rich, and a timeless choice across Malaysian kopitiams.