This oven-scrambled egg dish uses Southeast Asian flavors to build layers of vibrant flavor and fresh, juicy textures. (A half-recipe cooks well on the stovetop, too.) Serve with toast and tropical fruit for a yum worthy brunch spread.
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
Directions
Preheat the oven to 350 F with the rack in the lowest position. Grease the sides and bottom of a 9”x13” baking dish. In a large mixing bowl, lightly whisk together the eggs and fish sauce. Open the can of coconut milk from the bottom, and pour off the coconut water into a container; measure out one half-cup of the solid coconut cream. (Save the rest with the coconut water to use as light coconut milk in another recipe.)
In a small skillet, stir the coconut cream over medium heat with the black pepper, turmeric, garlic and chilies, and sizzle for a minute to infuse the flavors. Slowly whisk the contents of the skillet into the bowl with the eggs. Pour the mixture into the baking dish and bake 7 minutes.
While the eggs bake, prepare the avocado, cucumber, fresh herbs, and lime. After 7 minutes of baking undisturbed, carefully remove the dish from the oven and stir the eggs, scraping the cooked portions from the edges and bottom back into the middle. Return the eggs to the oven and bake another 7 minutes. When the eggs are cooked to your preferred firmness, stir the avocado chunks and half the chopped herbs into the eggs. Top with the chopped cucumber and remaining herbs, and serve with lime wedges on the side for diners to squeeze to their taste. Serve immediately.