Scramblewiches

• 1 baguette
• 2 tablespoons unsalted butter
• 1/2 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

1. Preheat oven to 200u0b0; 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.

baguette, unsalted butter, beef, eggs, milk, hot sauce, salt, fresh ground black pepper, swiss cheese, fresh chives

Taken from www.food.com/recipe/scramblewiches-185407 (may not work)