Dairy Free

Gluten & Grain Free

Nut Free

Low Disaccharide

Omit chill for low disaccharide option

Very tasty, but light meal, breakfast, lunch or dinner.

Serves: 4

Prep time: 15 mins

Cooking time: 20 mins


  • 8 eggs
  • 2 tbs coconut oil
  • 2 tbsp honey
  • 1 tbsp fish sauce (or soy sauce)
  • juice of 1 small lime
  • ½ red chilli, chopped finely (optional)
  • 1/2 cup coriander, fresh, chopped


  • Place eggs into a pot and cover them with cold water.
  • Bring to the boil, and cook the eggs for 6-7 minutes, timing from when the water boils.
  • Drain and rinse under cold water, remove shells.
  • In dry pan, heat oil and add eggs, turning often until golden and blistered. Set aside, keeping warm.
  • In  pan with remaining oil, add honey, soy or fish sauce, lime juice and chilli, and mix well.
  • Boil  rapidly for 2-3 minutes, until the liquid becomes syrup like.
  • Serve eggs on a plate, with the syrup over the top, and garnish with coriander leaves.



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