Scramblewiches - cooking recipe

Ingredients
    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
Preparation
    Preheat oven to 200\u00b0; 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.

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