Place eggs in a heat proof vessel,
pour half a litre of boiling hot water over them
and allow to stand 6 minutes – remove from water.
Meanwhile lightly toast the buns on both sides,
add a slab of butter and a dollop of kaya to each
and slam shut so it starts to melt.
Serve eggs with a splash of soy sauce and
a shake of pepper.
Inspired by breakfast at city bus stand food court, Kuantan