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Jammy Eggs with Nutty Lemongrass, & rice

Jammy Eggs with Nutty Lemongrass, & rice

Cooking Time: 25 minutes  

Serves 2

What you need:

  • 4 large eggs
  • 2 cloves of garlic, smashed
  • 1 shallot, thinly sliced
  • Dried Apricots, quarted
  • 1 Pouch of Nutty Lemongrass
  • 1 bunch of red radishes, thinly sliced
  • 1 cup of mint leaves, or cilantro
  • 5 cups of cooked rice

How to make it:

  1. Bring a medium sized saucepan of water to a boil over medium-high heat. Using a spoon, carefully lower eggs into water. Set a timer for 7 minutes. Let eggs cook. Transfer eggs to an ice water bath, and let cool for 2 minutes. Peel eggs
  2. Add oil to a skillet, and when it shimmers add the shallot. Stir constantly until browned and crisped. Add quartered apricots, stir frequently until they start to blister, for about 1 minute
  3. Add the nutty lemongrass to the onions and apricot, let simmer for one minute
  4. Toss the radishes and mint into a medium bowl with lemon and salt
  5. Serve with warm rice, radish salad, Nutty lemongrass sauce and jammy egg

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