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

1. Preheat oven to 200°; crisp the bread in the low oven, split it lengthwise and hollow it out.

2. Cut each bread in half again, across, making 4 boats; switch the broiler on.

3. Heat a large nonstick skillet over moderate heat; add the butter and let it melt.

4. Add in the meat and cook for 3 minutes or until brown at the edges, separate the pieces.

5. 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.

6. 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.

7. Garnish with chopped chives or parsley.

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