Photo: American Egg Board

⅓ cup fish sauce

⅓ cup rice vinegar

¼ cup fresh lime juice

¼ cup warm water

2 tsp. sugar

1 tsp. crushed red pepper flakes

1 Tbsp. fresh peeled ginger, minced

1 tsp. garlic, minced

2 medium seedless cucumbers

4 medium carrots, peeled

1 bunch fresh cilantro

1½ cups mayonnaise

2 tsp. sriracha sauce

12 baguettes, 3" pieces

18 large eggs

1 cup butter

2 medium jalapenos, cut into paper-thin slices

Blend fish sauce, rice vinegar, lime juice, warm water, sugar, red pepper flakes, ginger and garlic. Reserve. Julienne the cucumbers and carrots; place in nonreactive bowl. Separate the stems from cilantro leaves. Reserve cilantro leaves for garnish. Mince the stems; add to julienned vegetables. Pour on fish sauce blend; toss to marinate.

Blend mayonnaise and sriracha sauce; cover and reserve. Split baguettes in half; toast in 400°F oven for 5 minutes.

In sauté pan, cook and scramble eggs in butter in small batches until firm throughout with no visible liquid egg remaining. Spread spicy mayonnaise mixture on both cut sides of a toasted baguette. Top half of bread with ⅓ to ½ cup each eggs and drained vegetable slaw. Sprinkle on 2 Tbsp. cilantro leaves and 2-3 strips jalapeno. Cover with baguette tops. Serve immediately.

Note: Do not let uncooked egg mixture remain at room temperature for longer than one hour (including preparation and service time).