Prepare the coconut jam: In a small saucepan, whisk together the sweetened condensed coconut milk and egg yolks until smooth. Add the pandan extract and stir to combine. Cook over low heat, stirring constantly, until the mixture thickens to a spreadable consistency, about 8-10 minutes. Be careful not to scramble the yolks. Remove from heat and let cool.

Toast the brioche slices until golden brown and slightly crisp. While still warm, spread one side of each slice generously with the prepared coconut jam, then top with a thin layer of softened butter.

Gently place the eggs into a saucepan filled with 1920 ml of water. Bring the water to a rolling boil over high heat.

Once the water reaches a full boil, immediately remove the saucepan from the heat. Cover the pan tightly with a lid and let the eggs cook in the residual heat for exactly 6 minutes.

Prepare an ice bath by filling a large bowl with cold water and ice cubes. After 6 minutes, carefully transfer the eggs from the hot water to the ice bath using a slotted spoon. Let them cool for at least 2 minutes.

Serve the soft-cooked eggs immediately alongside the prepared coconut jam toast. Offer small dishes of light soy sauce and freshly ground white pepper for guests to season their eggs as desired.