Kaya Toast Nouveau
Servings
1 serving
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Ingredients
- 2 ct. GFS Sliced Pullman Bread
- ¼ oz. Gordon Choice Unsalted Butter, melted
- 3 oz. Recipe: Kaya Coconut Jam
- ¼ oz. Recipe: Sweet Soy Sauce
- ¾ oz. Recipe: Fluid Egg Yolk
Recipe Preparation
- Preheat a broiler/salamander on high.
- Brush both sides of the bread with the melted butter and place on a quarter-size sheet tray.
- Toast the bread under the broiler until the top side of the bread is toasted and golden.
- Flip the bread and repeat.
- Remove the crusts from the toast.
- With the kaya in pastry bag, pipe out the jam evenly on one side of each piece of toasted bread.
- Combine the two pieces of bread to make a sandwich, keeping the kaya in the middle.
- Cut the sandwich in quarters and reserve for plating.
- On desired serving plate, pipe out a round of the egg yolk fluid gel. Then, using a squeeze bottle, surround the egg with the sweet soy.
- Place the kaya toast quarters around the bull’s eye made by the egg yolk and sweet soy.
- Serve immediately.
