Preheat oven to 375 degrees Fahrenheit.

In a small/medium-sized bowl, mix the salt, pepper, tarragon, thyme, parsley, chives, pie spice, and garlic into the meat. You can use a fork or your fingers. Mix until well distributed.

Form meat into 4 balls, each weighing a quarter pound. Press into thin patties.

Wrap each patty around an egg, careful not to leave any of the eggs exposed. Roll around in your hands to help with coverage.

Place the coconut flakes in a small bowl. Beat raw egg in a separate bowl.

Roll a pork covered egg in the bowl with the beaten egg and promptly roll in a bowl of coconut flakes until well coated. Do this with each egg and place it on a baking sheet lined with parchment paper.

Bake eggs for 25 minutes on the middle rack.

To give the “breading” a golden colour, turn the oven to the high broiler setting. Turn eggs every 1 to 2 minutes until each side is nice and golden brown. You may need to remove the parchment paper if the edges of the paper start getting too dark.

Serve with some spicy mustard or aioli.