Vietnamese Eggs with Avocado - Foley Food and Wine Society

Ingredients

• 12 large eggs
• 1 Tbsp Vietnamese fish sauce, such as Red Boat or Three Crabs
• 1 13.5 oz can of coconut milk
• ½ tsp freshly ground black pepper
• ¼ tsp ground turmeric
• 2 large cloves garlic, finely grated
• ¼ tsp to ½ tsp finely minced fresh chili pepper, such as bird’s eye or serrano
• neutral oil for greasing pan
• 2 large fresh avocados, diced
• 2 fresh Persian cucumbers, diced
• ¼ cup coarsely chopped fresh cilantro, Thai basil, or a combination
• 1 lime, cut into wedges