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Jammy Eggs with Coconutty Cashew and Rice

You know we love a jammy egg moment. This rice bowl is packed with a variety of textures like crisp radishes and tender eggs, but it also has a unique sauce made from shallots and apricots that adds a new twist to the classic flavors of our Coconut Cashew.

Shallots are sweeter and more mild than red onion, but feel free to sub those if you can’t find the shallot.


  • 4 large eggs

  • 2 cloves of garlic, smashed

  • 1 shallot, thinly sliced

  • Dried Apricots, quarted

  • Haven’s Kitchen Coconut Cashew Sauce

  • 1 bunch of red radishes, thinly sliced

  • 1 cup of mint leaves, or cilantro

  • 5 cups of cooked rice



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


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


Add the nutty lemongrass to the onions and apricot, let simmer for one minute


Toss the radishes and mint into a medium bowl with lemon and salt


Serve with warm rice, radish salad, Nutty lemongrass sauce and a jammy egg


Coconut Cashew Sauce

A vibrant Thai-inspired sauce for cooking or dressing. Starring ginger, lemongrass, makrut lime and coconut milk. Gluten-free. Vegan, Non-GMO, & Kosher…

This recipe is also great with our Gingery Miso and Golden Turmeric Tahini sauce.

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