Categories: Eggs, Main Dish, Rachael Ray
Ingredients
- 1 baguette
- 2 tablespoons unsalted butter
- 1/2 lb sliced ham (deli-sliced) or 1/2 lb turkey (deli-sliced) or 1/2 lb pastrami (deli-sliced) or 1/2 lb corned beef (deli-sliced)
- 8 large eggs
- 1/8-1/4 fluid ounce milk (a splash)
- 1 teaspoon hot sauce
- salt
- fresh ground black pepper
- 4 slices swiss cheese (halved lengthwise to fit bread)
- chopped fresh chives or chopped fresh flat-leaf parsley
Directions
-
Preheat oven to 200°; crisp the bread in the low oven, split it lengthwise and hollow it out.
-
Cut each bread in half again, across, making 4 boats; switch the broiler on.
-
Heat a large nonstick skillet over moderate heat; add the butter and let it melt.
-
Add in the meat and cook for 3 minutes or until brown at the edges, separate the pieces.
-
In a bowl, beat the eggs with a splash of milk, the hot sauce, salt, and pepper; add to the skillet w/the meat; scramble, keeping the eggs a little soft.
-
Divide the eggs among the bread and cover with the cheese; melt the cheese under the broiler; take sandwiches out as soon as the cheese softens and melts.
-
Garnish with chopped chives or parsley.