serving size: 4 | time: 30 mins

For the eggs:

  • 5 pcs Healthy Options All-Natural Eggs
  • ½ cup Bob’s Red Mill All-Purpose Flour
  • ½ cup Energ Bread Crumbs
  • Spectrum Canola Oil for deep frying

For the sauce:

  • ½ bulb White Onion, sliced
  • ½ pc Red Bell Pepper, sliced
  • ½ pc Carrot, sliced thinly
  • 1 pack Pineapple Chunks, with juice
  • 2 Tbsp Cadia Wildflower Honey
  • 2 Tbsp San-J Tamari
  • 1 Tbsp Oyster Sauce
  • 1/3 cup Cadia Catsup
  • ¼ cup Water
  • Sea Salt and Pepper to taste
  • Cilantro leaves for garnish
  1. Boil 4 eggs for 9 minutes then immediately cool in ice water. Peel and dry.
  2. lace flour, bread crumbs, and 1 beaten egg in separate containers.
  3. Roll cooked eggs in flour, dredge in beaten eggs, and then roll in breadcrumbs. Chill for 10 minutes.
  4. Heat up enough oil to deep fry the eggs at 165°C/330°F. Deep fry until golden brown.
  5. Pat off excess oil with paper towels.
  6. Sauté onions, bell pepper and carrots for about 2 minutes.
  7. Add in the rest of the ingredients. Season with salt and pepper. Simmer on low heat for 10 minutes.
  8. Spoon sauce onto a plate. Top with halved eggs and garnish with cilantro leaves.