Eggs in Coconut Milk

Eggs in Coconut Milk is a luxurious Thai breakfast dish that combines creamy coconut milk with perfectly poached eggs, creating a delightful balance of flavors. This keto-friendly recipe is both nourishing and satisfying, making it a perfect start to your day.

Ingredients

• Coconut milk - 400 ml
• Eggs - 4 large
• Fish sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Fresh coriander - 2 tablespoons, chopped
• Red chili - 1 small, finely chopped
• Garlic - 1 clove, minced
• Ginger - 1 teaspoon, grated
• Salt - to taste
• Black pepper - to taste

Steps

1. In a medium saucepan, combine the coconut milk, fish sauce, lime juice, minced garlic, grated ginger, and chopped red chili. Bring to a gentle simmer over medium heat.
2. Once the mixture is simmering, reduce the heat to low and carefully crack the eggs into the coconut milk mixture, ensuring they are separated.
3. Cover the saucepan with a lid and let the eggs poach for about 5-7 minutes, or until the whites are set but the yolks remain runny.
4. Once cooked to your desired consistency, season with salt and black pepper to taste.
5. Gently transfer the eggs to serving bowls, spooning the coconut milk sauce over the top. Garnish with fresh coriander before serving.

Nutrition

• Calories: 350
• Protein: 14 g
• Carbs: 6 g
• Fiber: 1 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 370 mg
• Total Fat: 30 g
• Saturated Fat: 25 g
• Unsaturated Fat: 5 g
• Water: 0.2 L

Health Benefits

• Rich in healthy fats from coconut milk, providing sustained energy.
• High in protein from eggs, supporting muscle maintenance and repair.

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