From: Gabrielle Hamilton, Prune, NYC. Yield: 12 servings.
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).