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
Ingredients
- 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
Method
- 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.
