MealMap #72

Two slices of bread, toasted — traditionally over charcoal, now usually on an electric grill — and sandwiched around cold slabs of butter and a thick coconut jam made from coconut milk, eggs and sugar. Eaten for breakfast or as a late-afternoon snack, almost always as a set: the toast alongside two barely-cooked soft-boiled eggs, cracked into a saucer, splashed with dark soy sauce and white pepper and used as a dip, with a cup of strong sweet coffee. It is thought to have been devised in the nineteenth century by immigrant cooks serving on British ships, who adapted the coconut spread as a stand-in for fruit jam and later opened the coffee shops that made it a fixture.

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