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 Haven's Kitchen 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