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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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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