Ally thinks it is a must that I share her especially favorite recipe with you from Rachel Ray's 365: No Repeats.
SCRAMBLEWICHES
Ingredients:
1 Baguette (day-old is fine)
2 tbs unsalted butter
1/2 lb. deli-sliced ham, smoked turkey, pastrami, or corned beef
8 large eggs
A splash of milk
1 tsp 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 (optional)
Directions:
Preheat the oven to 200 degrees Farenheit.
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 large non-stick skillet over medium heat. Add butter and melt. Add the meat and cook, separating the pieces, for 3 minutes, or until brown at the edges. In a bowl, beat the eggs with the milk, hot sauce, salt, and pepper. Add to the meat and scramble, keeping the eggs a little soft. They will continue to cook in the oven.
Divide the eggs among the bread and cover with the cheese. Melt the cheese under the broiler. Take out as soon as cheese softens and melts. Do not brown or allow cheese to bubble. Garnish and serve.
1 Baguette (day-old is fine)
2 tbs unsalted butter
1/2 lb. deli-sliced ham, smoked turkey, pastrami, or corned beef
8 large eggs
A splash of milk
1 tsp 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 (optional)
Directions:
Preheat the oven to 200 degrees Farenheit.
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 large non-stick skillet over medium heat. Add butter and melt. Add the meat and cook, separating the pieces, for 3 minutes, or until brown at the edges. In a bowl, beat the eggs with the milk, hot sauce, salt, and pepper. Add to the meat and scramble, keeping the eggs a little soft. They will continue to cook in the oven.
Divide the eggs among the bread and cover with the cheese. Melt the cheese under the broiler. Take out as soon as cheese softens and melts. Do not brown or allow cheese to bubble. Garnish and serve.
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My other favorite from the same cookbook is:
MAC-n-CHEDDAR CHEESE with CHICKEN and BROCCOLI (It has a wonderful "kick"! It's a great recipe to try if you are sick of the boxed kind! I'd hold back a little on the spice if your kids aren't used to tasty meals. )
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