Scramblewiches

• 1 baguette (day-old is fine)
• 2 tablespoons unsalted butter
• 1/2 pound deli-sliced ham, smoked turkey, pastrami, or corned beef
• 8 large eggs
• A splash of milk
• 1 teaspoon hot sauce
• Salt and freshly ground black pepper
• 4 deli slices of Swiss cheese (halved lengthwise to fit bread), or 8 slices of Cheddar (2 squares per bread), or 6 slices of Provolone cheese (1 1/2 slices per bread, cut to fit)
• Chopped fresh chives or flat-leaf parsley, to garnish

1. Preheat the oven to 200F.
2. Crisp the bread in the low oven, split it lengthwise, and hollow it out.
3. Cut each bread in half again, across, making 4 boats.
4. Switch the broiler on.
5. Heat a large nonstick skillet over medium heat.
6. Add the butter and melt it.
7. When the bubbles stop, add the meat and cook, separating the pieces, for 3 minutes, or until brown at the edges.
8. In a bowl, beat the eggs with the milk, hot sauce, salt, and pepper.
9. Add to the meat and scramble, keeping the eggs a little soft.
10. They will continue to cook in the oven.
11. Divide the eggs among the bread and cover with the cheese.
12. Melt the cheese under the broiler.
13. Take it out as soon as the cheese softens and melts.
14. Do not brown or allow the cheese to bubble; there are eggs under there!
15. Garnish with the chopped chives or parsley and serve.

baguette, unsalted butter, deli, eggs, milk, hot sauce, salt, deli, fresh chives

Taken from www.epicurious.com/recipes/food/views/scramblewiches-374213 (may not work)