1. Chill fresh egg for at least 3 hours. This will allow you to crisp the egg while keeping the
yolk runny.
2. Cook ½ Cup Quinoa according to package instructions.
3. Wash, dry, and mix the greens and vegetables for the salad. Set aside.
4. Slice carrots and cabbage into thin strips. Set aside
5. Create dressing by heating pan, add coconut oil, garlic, chili flakes.
6. Remove from heat and place on a bowl. Add pure lime juice, coconut sugar, and minced
herbs.
7. Whisk well and add fish sauce to taste or to your preferred saltiness. Set the dressing
aside.
8. Get a small pan, and heat pan with canola oil for frying egg.
9. Once oil is hot, fry chilled eggs and season with salt, pepper, and some chili flakes.
10. Cook the egg until it start to crisp on the bottom but keeping the yolk runny.
11. In a serving bowl, mix the greens, quinoa, and vegetables and toss in the coconut
dressing. Top with the crispy eggs.
12. Garnish with chili flakes and freshly ground black pepper and serve.