If making kaya from scratch, combine coconut milk, sugar, and eggs in a saucepan. Cook over low heat, stirring constantly until thickened, about 15-20 minutes.

While the kaya cools, toast the bread slices until golden brown.

Spread a generous layer of softened butter on each slice of toasted bread.

Spread a thick layer of kaya over the buttered toast.

Boil water in a small pot. Carefully add the eggs and boil for about 6-7 minutes for a soft yolk.

Remove the eggs and place them in cold water for a minute. Crack open the shells and serve alongside the toast.

Drizzle some sweetened condensed milk over the toast if desired.

Serve the kaya toast warm with soft-boiled eggs on the side.