(taken from Rachel Ray's 365: No Repeats pg 1) When Googled, I found this recipe at this blog.
Serves 4 (I made it for 2.)
1 baguette (day-old is fine)
2 Tablespoons butter1/2 pound deli-sliced ham, turkey, pastrami or corned beef Omitted, but I otherwise would only use ham.
8 large eggs 4 eggs for the two of us
A splash of milk I never use milk, I once heard it makes eggs tough and to use water instead, so that's what I do.
1 teaspoon of hot sauce (optional) Omitted.
Ground black pepper
4 deli slices of Swich cheese (halved lengthwise to fit bread), 8 slices of Cheddar (2 squares per bread), OR 6 slices of Provolone cheese (1 1/2 slices per bread, cut to fit) I use a few tbsp. freshly grated extra sharp cheddar.
Chopped fresh chives, or flat-leaf parsley, to garnish (optional) I had green onions in the fridge and used those.
1. Preheat the oven to 200 degrees F.
2. Crisp the bread on the lower rack of the oven for 5 minutes and then remove. I toast in the toaster oven.
3. Then split it lengthwise, and hollow it out.
4. Cut each bread in half again, across, making 4 boats.
5. Switch the broiler on.
6. Heat a large nonstick skillet over medium heat.
7. Add the butter and melt it.
8. When the bubbles stop, add the meat and cook, separating pieces, for 3 minutes, or until brown at the edges. When I do add ham, I skip this part and just add it to the eggs. That's just our preference.
9. In a bowl, beat the eggs with milk, hot sauce, salt and pepper. I also don't add salt and pepper here. I do that at the end.
10. Add to the meat and scramble, keeping the eggs little soft. 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. Do not brown or allow the cheese to bubble; there are eggs under there!
14. Garnish with the chopped chives or parsley and serve.