Fried bratwurst and egg with kaya on toast is a bold and creative fusion — savory German-style sausage and egg paired with the sweet, coconutty richness of Southeast Asian kaya on crispy toast. It’s sweet, salty, rich, and satisfying — basically a gourmet breakfast plate that hits every craving.
Here’s how to bring it all together:
Fried Bratwurst & Egg with Kaya on Toast
Serves: 1–2
Prep time: 5 min
Cook time: 10–12 min
🧾 Ingredients:
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1–2 bratwursts, sliced or whole
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2 eggs (sunny-side up or to your liking)
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2 slices of thick white bread (brioche, milk bread, or sourdough work well)
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2–3 tbsp kaya (coconut jam)
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Butter (for toasting)
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Optional: salt, pepper, fresh herbs (like chives or cilantro)
Instructions:
1. Cook the Bratwurst
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Heat a pan over medium heat. Add a touch of oil or butter.
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Fry bratwurst whole or sliced until golden brown and cooked through (about 8–10 minutes total if whole, less if sliced).
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Set aside, keep warm.
2. Fry the Eggs
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In the same pan, fry eggs to your liking—sunny-side up is great for that runny yolk effect.
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Season with a pinch of salt and pepper.
3. Toast & Kaya
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While the sausage and eggs are cooking, toast your bread slices.
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Butter the toast lightly, then spread a generous layer of kaya on each slice while warm.
4. Assemble
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Plate the kaya toast, and top or serve alongside the bratwurst and fried egg.
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Optional: Sprinkle with fresh herbs or a touch of chili flakes for contrast.
Serving Notes:
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For a true kopitiam fusion twist, serve with kopi or teh tarik.
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Try topping the kaya toast with the egg directly for a savory-sweet explosion.
Would you like a homemade kaya recipe to go with it?